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Homemade vegetable stock

Serves: Makes 2 litres
Prep: 15
Cook: 25


    • 1 leek, washed, thickly sliced
    • 1 large carrot, peeled, thickly sliced
    • 2 celery stalks, thickly sliced, plus leaves
    • 2 onions, peeled, roughly chopped
    • 100g mushrooms, brushed, quartered
    • 1 medium potato, thickly sliced
    • 1 tomato, quartered
    • 3 parsley leaves and stalks
    • 2 bay leaves
    • 4 sprigs thyme
    • 4 tbs Marmite


    1. Put all the vegetables and herbs into a large pan. Mix the Marmite™ into 1.5 litres warm water, and then add to the pot. Bring to the boil, then lower the heat, cover with a lid, and simmer very gently for 30-35 minutes.
    2. Strain the stock through a sieve, pressing the ingredients well against the sides of the sieve to extract all the liquid.
    3. Use where needed in risotto, soup or lentil stew. If not needing immediately, leave to cool completely, then chill in a covered container. Will keep for 3 days in the fridge.


    • Use vegetable trimmings leftover from dinner preparations and freeze in a large bag. Use these in a stock pot.
    • Any vegetables can be used to make stock, especially if they are a bit dehydrated from too long in the fridge.

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