Vegetable stock

Vegetable stock

I hate wasting food! I simply do not like to throw things away. I always try to plan our family menu for a week ahead so when it comes to shopping we only buy ingredients that we need. So when last week I found some veg left over after weekend cooking I decided that I will used them before they go off. As the dishes we had planned for the week would not utilise when I found on the bottom of the fridge I decided to make vegetable stock. Of course it is not the first time I made my own stock! Making and using your own stock not only utilises leftovers that would otherwise end up in a bin but also let you replace the commercial stock cubes that are simply full of salt. You can make the stock as strong as you like, portion it and freeze it. It will be ready to use when you need it and it makes a massive difference not only to the flavour but also to your family or diners salt intake. So before you decide to throw away any vegetables next time check whether you can convert them into stock instead!

Makes around 400g of stock

Equipment required: large stockpot


  • 3 onions
  • 3 carrots
  • 1 celery stick
  • 2 leeks
  • Few thyme sprigs
  • Few sage leaves
  • Bay leaf
  • Few black peppercorns


  1. Wash and peel the vegetables, as appropriate to each and then cut into large chunks.
  2. Place in the stockpot with herbs and peppercorns and cover with cold water (about 2 – 3L of water depending on size of the pot).
  3. Place on a medium heat and bring slowly to simmer.
  4. Reduce the heat and cook gently uncovered until liquid has reduced and required concentration of flavours achieved. This should take up to 2 hours.
  5. Strain the stock carefully through a fine sieve. Cool down and transfer to a suitable container. The stock can be kept in the fridge for up to 3 days or frozen for up to 6 months.Vegetable stock

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