This easy veggie stock recipe should be a staple in any kitchen. The simple stock will add depth of flavour and herby goodness to a range of soups and stews

Ingredients

1 serv.

celery sticks↗4
cut into chunks
leeks↗2
cut into chunks
carrots↗2
cut into chunks
onion↗1
skin on, cut into quarters
garlic cloves↗2
bashed
star anise1
peppercorns↗5
bouquet garni
of 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf, tied with string

Step-by-step instructions

1
Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 2 hours. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for six months in the freezer.

Source: bbcgoodfood.com

Original recipe ↗

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