Vegetable stock

vegetable stock
  • Yield : 5 Pints
  • Prep Time : 20m
  • Cook Time : 60m
  • Ready In : 1:20 h

This is a superb flavoursome vegetable stock. One of the best I know. Great for soups or gravy and of course totally vegetarian!


  • 3 Large onions roughly chopped
  • 5 Carrots roughly chopped
  • 3 Leeks roughly chopped
  • 3 Sticks celery roughly chopped
  • 8 White cabbage leaves roughly chopped
  • 1 Romaine lettuce roughly chopped
  • 6 Sprigs fresh parsley
  • 3 Sprigs fresh thyme
  • 1 Bayleaf
  • 6 Pints water


Step 1

Place all the ingredients in a stockpot. Cover and bring to the boil. *NOTE* never add salt to any stock, only add salt when you are using it.

Step 2

Reduce the heat and simmer very gently with the lid ajar for one hour, no more. *IMPORTANT* Do not stir the stock or it will be very cloudy.

Step 3

Strain the stock and allow it to cool. It can then be used or frozen.

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