Continental · 1 batch

Vegetable Stock

Twenty minutes of boiling and every soup you make afterwards is better.

30 min Easy Vegetarian

Ingredients

  • 1 large potato, diced
  • 1 large carrot, diced
  • 1 small turnip, diced
  • 1/4 cabbage, shredded
  • 1 onion, sliced
  • 100g french beans, chopped
  • 6 cups water
  • Salt

Method

  1. Everything into a large pan and bring to a boil.
  2. Covered, 20 minutes, until the vegetables are soft.
  3. Strain and keep the liquid. The vegetables have given up everything by now — throw them out.
  4. Refrigerate three days, or freeze in portions.

Questions people ask about Vegetable Stock

How long does Vegetable Stock take?

About 30 minutes from starting to sitting down, and it is straightforward. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of onion in Vegetable Stock?

Use shallots, which are sweeter, or leeks for a milder result. Neither browns quite as deeply.

Can I make Vegetable Stock ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Vegetable Stock vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

How long does home-made vegetable stock keep?

Depends what it is: pastes and stocks keep a few days refrigerated or months frozen in portions; dry mixes keep for months in a sealed jar.

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