An easy one-pot vegetable stock recipe. Great for using when cooking for babies.
Servings 1 litre
- 1 onion (including skin)
- 1 leek
- 2 large carrots (including peel)
- 2 celery stalks (and leaves)
- 1 bunch parsley
- 2 sprigs thyme
- 10 peppercorns
- 1.5 litres (6 cups) water *SEE NOTE 1
Wash and roughly chop all the vegetables
Add the vegetables along with the herbs and peppercorns to a large pot and fill with the water.
On medium heat, heat until it reaches a boil. Immediately reduce to a gentle simmer. Partially cover and simmer for around 1 hour. (SEE NOTE 2)
Strain, season to taste (SEE NOTE 3), and discard the solids.
- These ingredients are a rough guide. You can add other veggies / herbs to change the flavour profile. (See above post for recommendations)
- It is important that you keep an eye on your stock, don't allow it to rapidly boil as it will destroy flavours.
- Remember stock is an ingredient, not a finished product. It should have a vegetable taste but shouldn't be overpowering. It is not a soup. A little seasoning can bring out flavour but think about the dishes you are using it in. Do not season if using to make baby food.