Healthy living

Vegetable stock

Preparation time: 5 minutes

Cooking time: 2 hours

Makes: 5 cups

Ingredients

  • 2 leeks, sliced 
  • 125g mushrooms or mushroom trimmings
  • 2 onions, sliced
  • 2 carrots, sliced
  • 2 sticks celery, sliced
  • 2 large ripe tomatoes, chopped
  • 3 sprigs parsley
  • 1 bay leaf, fresh or dried
  • ½ teaspoon grated lemon rind
  • 6 black peppercorns
  • Water

Method

1. Place all ingredients in a large saucepan and add water to cover. Bring to the boil and simmer over gentle heat for 2 hours. 

2. Remove from heat and strain into a clean bowl, pressing the vegetables to extract the flavour. 

3. Refrigerate and use as required.

Hint

Stock will keep in the refrigerator for up to 3 days. Freeze in portion sizes ready to use in recipes, eg: ½ cup, 1 cup, 2 cups.

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