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Vegetable Stock

Prep Time10 minutes
Cook Time2 hours
Course: Bases and Staples
Keyword: bouquet garnet, carrot, celery, onion
Servings: 1 litre
Calories: 141kcal
Author: Chief Cook and Bottle Washer

Ingredients

  • 1 White Onion
  • 1 large Carrot or 2 smaller ones
  • 2 sticks Celery
  • 1 Leek
  • 1 Bouquet Garnet

Instructions

  • Roughly chop all the vegetables (don't bother peeling them but just wash off any dirt) and place in a saucepan with 1.5 litres of water
  • Make a bouquet garnet of a little outer leek leaf wrapped around 2 bay leaves, a few parsley stalks, a couple of sprigs of thyme or whatever other herbs you have around but avoid the really pungent ones. Put the bouquet garnet into the saucepan
  • Bring to the boil and then simmer for around 2 hours. When you're ready, strain the liquid and you have vegetable stock!

Nutrition

Calories: 141kcal | Carbohydrates: 32g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 136mg | Potassium: 759mg | Fiber: 7g | Sugar: 13g | Vitamin A: 13955IU | Vitamin C: 27mg | Calcium: 134mg | Iron: 2mg