Recipe For Vegetable Stock

Servings: Makes about 2 Litres
Nutrition information per serving: 1 Cup

2 Litres

Water

2 Tablespoons

Margarine

1 Cup

Onions, chopped

1 Cup

Turnips, chopped

1 Large

Potato, sliced

1 Cup

Carrots, sliced

1/2 Cup

Leeks, chopped

1/2 Cup

Celery, chopped

1 Bag

Bouquet garni including bay leaf

2 Tablespoons

Soy sauce

  1. Fry the vegetables in the margarine, over medium heat, stirring occasionally until golden brown, about 8 minutes.
  2. Combine with all other ingredients in a large pot and bring to a boil. Reduce heat and simmer for 30 minutes.
  3. With a slotted spoon remove vegetables from stock. Puree vegetables in a blender and return to broth.
  4. Continue cooking with lid on for another hour and then strain through a sieve.
  5. Use stock in recipe or freeze in 1-cup containers or plastic bags for future use.
  6. Essentially any vegetables and herbs can be used to make a vegetable stock. Use off cuts from all your other vegetable dishes, just make sure vegetables are washed and all soiled parts are removed.

Discuss It!