Recipe
Best Vegetable Stock Ever Recipe
This recipe is rated 5.0 out of 5.
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Freshly Picked
Easy peasy
Comfort food
Soups
Making your own stock will take your soups, risottos, and stews to the next level, because the veggies release so much aromatic flavour when grated! You’ll never see a simple stock the same way.
You will need
Serves 2
- 2 tablespoons vegetable oil
- 2 carrots
- 2 brown onions
- 2 celery sticks
- 1 clove garlic
- 1/4 fennel bulb
- 5 black peppercorns
- 1 bay leaf
- 6 parsley stalks
- 3 sprigs thyme
- 2 cloves
- 1/2 glass white wine
- 1 3/4 litres water
- Pinch salt
Recipe: Simon Toohey
Directions
20 mins to prep
30 mins to cook
-
Step 1
Grate everything with a cheese grater except the herbs, spices and wine.
-
Step 2
Add the oil to a large pot on medium–high heat. Dump in the vegetables, a good pinch of salt, and the herbs and spices. Sauté until they become soft, roughly 7 minutes.
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Step 3
Add the wine and cook off, then add 1 3/4 litres of water. Simmer for a minimum of 20 minutes with the lid off. The colour of the water will change as it absorbs the flavours of the vegetables.
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Step 4
Place a strainer over a large bowl, and pour in the contents of the pot, using a spoon against the strainer to squeeze out as much liquid as possible from the veggies.*
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Step 5
Use the stock straight away, or cool it down and keep in the fridge for up to 5 days, OR freeze it to use later. Makes 2 litres.
Hot tip!
*Don’t discard the vegetables! They’ve already been grated and cooked so are ready to fry up in an okonomiyaki-style pancake.
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Recipe: Simon Toohey
