Vegetable Stock
 
Prep time
Cook time
Total time
 
Author:
Serves: For 1 l / 2 pints
Ingredients
  • 2 tablespoon extra virgin olive oil
  • ½ onion peeled and chopped
  • 2 leeks sliced
  • 1 potato
  • 3 carrots peeled and sliced
  • 4 fresh parsley sprigs
  • 1 bay leaf
  • 1 ½ litre (3 pints) water
Instructions
  1. Have all the vegetables well washed and prepared as indicated in the ingredients description.
  2. Heat the olive oil in a large saucepan. Add the onion and leeks and cook over a low heat, stirring frequently, for about 2 minutes.
  3. Add the potatos, the carrots, the parsley and the bay leaf and stir well all together for about 5 minutes until just beginning to colour.
  4. Pour in the water, increase the heat to medium, and bring to a boil. Reduce the heat and simmer for 40 minutes. Occasionally remove the scum from the surface with a spoon.
  5. Remove the saucepan from the heat and strain the stock into a storage container using a fine sieve and pressing the vegetables to extract as much vegetable stock as possible.
  6. You can keep it refrigerated in the fridge for a couple of days, or if you prefer you could prepare a large batch and store it in the freezer in measured quantities for up to 2 months.
Notes
My advice for this stock is not to season it with any salt during cooking, I prefer to leave that until the moment I make the soup or the rice.
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/vegetable-stock/