This is a perfect and simple recipe for a home made vegetable/vegan stock.  A basic ingredient to many dishes. It can be stored in the fridge for up to a week or 6 months in the freezer. This will make roughly 1 1/2 litres of stock.

AuthorJustin GillamCategory, , , DifficultyBeginner

Yields1 Serving
Prep Time10 minsCook Time2 hrsTotal Time2 hrs 10 mins

 4 Celery stick, roughly chopped
 2 Leeks, roughly chopped
 2 Carrots, roughly chopped
 1 Onion, roughly chopped
 2 Garlic cloves, smashed
 5 Black peppercorns
 Small handful of parsley or parsley stalks
 Couple of sprigs of thyme
 1 bay leaf

1

Place all ingredient's in to a sauce pan with 2 liters of cold water.

2

Bring to the boil and gently simmer for 2 hours.

3

Next pass through a sieve and leave to cool.

4

Once cooled place in a air tight container and refrigerate.

Ingredients

 4 Celery stick, roughly chopped
 2 Leeks, roughly chopped
 2 Carrots, roughly chopped
 1 Onion, roughly chopped
 2 Garlic cloves, smashed
 5 Black peppercorns
 Small handful of parsley or parsley stalks
 Couple of sprigs of thyme
 1 bay leaf

Directions

1

Place all ingredient's in to a sauce pan with 2 liters of cold water.

2

Bring to the boil and gently simmer for 2 hours.

3

Next pass through a sieve and leave to cool.

4

Once cooled place in a air tight container and refrigerate.

Home-made vegetable stock