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Quick Vegetable Stock
Fresh stocks are now available in tubs from supermarkets, but if you need a large quantity these can be expensive. Powdered, gluten-free vegetable stock, made by Marigold, is widely available – an excellent storecupboard standby. Here's how to make vegetable stock which can be used in my soup recipes.
Ingredients
1 stick of celery, cut in half and split lengthways
2 small carrots, split in half lengthways
2 small onions, sliced
2 bay leaves
12 black peppercorns
1 small bunch of parsley stalks and celery leaves
pinch of salt
Simply place all the ingredients in a saucepan with 1-1½ pints (570-850 ml) cold water, cover it with a lid, bring everything to the boil, and boil briskly for 30 minutes. After that strain, discarding the vegetables, and the stock is ready for use.
This recipe is taken from Delia Smith’s Winter Collection.
Other recipes to look at:
