Homemade vegetable stock

Prep

15 min

Cook

25 min

Serves

Makes 2 litres

Skill

Vegetarian

Homemade vegetable stock

Prep

15 min

Cook

25 min

Serves

Makes 2 litres

Skill

Dairy and Lactose Free Soy Free Nut Free

Ingredients

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

Nutrition per serving

Weight, measurement and temperature conversions

140 kJ

energy kj

2 g

protein

0.1 g

saturated fat

1.7 g

dietary fibre

6 g

carbohydrate

3 g

sugars

310 mg

sodium

Method

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.
Strain the stock through a sieve, pressing the ingredients well against the sides of the sieve to extract all the liquid.
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.

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

Nutrition per serving

Weight, measurement and temperature conversions

140 kJ

energy kj

2 g

protein

0.1 g

saturated fat

1.7 g

dietary fibre

6 g

carbohydrate

3 g

sugars

310 mg

sodium