Vegetable Stock
Author: Elizabeth Peyton-Jones
Recipe type: Basics
A delicious vegetable stock that is wonderful for sauces and soups. The perfect youthing alternative to a chicken stock.
Ingredients
Makes around 3-4 Litres
- 2 Onions (160g)
- 2 Carrots (210g)
- 6 Celery sticks (280g)
- 6 Cloves of Garlic (30g)
- 2 Bay Leaves
- 1 Kombu stripe (*optional)
- 5 Black Peppercorns
- 5 Litres of Water
- Bunch of Parsley
- Bunch of Fresh Thyme
- 2 tblsp Coconut Oil (30ml)
- Equipment needed:
- Large Pan with lid, Knife and Chopping Board
Instructions
- Roughly peel and chop the vegetables.
- Melt the coconut oil in a large pan, on a medium heat.
- Add the onions, carrot & celery and gently fry for around 5 minutes.
- Add the garlic (in chunks, not minced) and fry for another minute.
- Add the kombu, peppercorns and herbs, pour in the water and bring to a boil with the lid on. Once boiling, reduce to a low heat and leave for around 1 hour.
- If you leave longer, the flavours will become more intense.
- Allow to cool then strain.
- The stock can be frozen whilst fresh and used within the next few weeks and the remaining vegetables can be blended to make a soup.
