The Perfect Vegetable Stock
By Teresa Cutter
What's great about it
The secret to a making a good soup comes down to using a good stock. I love making my own vegetable stocks at home as they are much healthier than store-bought versions that are normally reconstituted powders loaded with salt, MSG, flavours and dextrins. Making your own stock is also a great way of using up left fresh vegetables you may have lying around in the fridge. My basic stock recipe consists of onion, carrot, celery, mushroom, peppercorn, garlic and herbs such as parsley or thyme that are simmered in a large pot for 1 hour and then strained.
2 sticks celery
4 litres water
handful parsley stalks
few sprigs thyme
1 teaspoon whole black or white peppercorns (12 total)
- Wash + chop veggies roughly.
- Combine all the veggies and aromatics if using into a large pot and fill with water.
- Bring to the boil.
- Reduce the heat to low and simmer for 1 hour. Remember to treat your stock with care and simmer gently - rapid boiling will destroy your delicious flavour.
- Strain and discard solids.
- Store stock for 3 - 4 days in the fridge or freeze in portions until required.
Notes and Inspiration
I also love to add leek, corn cobs, sweet potato or pumpkin to add a sweeter note to the final dish. If I'm making an Asian inspired soup then I also love to throw in ginger, lemongrass, star anise, turmeric and coriander. Vegetables you should never add to a stock are cruciferous veggies like broccoli or cabbage that tend to give off a sour note when simmered for a longer period of time as well as beetroot or purple carrot that will discolour your stock.