Vegetable Stock


2.2 litres /3 pints water

250g /9oz onion, minced

250g /9oz carrot, minced

250g /9oz leek, finely chopped

250g /9oz celery, finely chopped

50ml / 2 fl oz olive oil

1 small bunch parsley

1 small bunch basil

1 small bunch thyme

1 small bunch tarragon

4 bay leaves

½ tsp fennel seeds

½ tsp peppercorns

Sweat the vegetables in the olive oil for ten minutes. Add water, bring to the boil. Add all other ingredients. Simmer for twenty minutes.

To give this stock a Mediterranean character, add garlic and tomatoes.

A little soy sauce, ginger and sesame oil will give it an oriental twist.

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