Clear vegetable stock
Light, herby stock for soups and risottos. Makes 5 cups
A light, clear vegetable stock with leek, celery, parsnip and fresh herbs, ready in under an hour. Use it as the base for soups, risottos and sauces. It keeps for 3 days in the fridge or 3 months in the freezer.
- Total time
- 55 min
- Difficulty
- easy
- Serves
- 5
Ingredients
Method
0/3 doneStep 1: Place 1 onion, 1 leek, 1 garlic clove, 1 carrot, 2 celery sticks, 1 parsnip, 1 tsp lemon rind, 6 parsley stalks, 4 fresh thyme sprigs, 1 bay leaf, 1 tsp black peppercorns and 5 ¼ cups water in a large pan. Bring to the boil.
10 minStep 2: Lower the heat and simmer for 30 minutes, skimming off any froth.
30 minStep 3: Strain the stock and leave it to cool.
Nutrition per serving
- Calories
- 15 kcal
- Protein
- 1 g
- Carbs
- 3 g
- Fat
- 0 g
Nutrition values are estimates.
Badal Patel
Good to know
- How long does clear vegetable stock take?
- About 55 minutes in total: 15 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 5 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic clove?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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