Homemade Vegetable Stock

Vegetable stock to make in advance for gravy and soups. Really easy to make and nothing extra added.

Ingredients

Vegetable stock roughly yields 2 litres, depending on the amount of vegetables and water used.

• 1x head of celery
• 2x leeks
• 2x white onions
• 1x small squash
• 10x Brussel sprouts
• 1x large carrot
• Boiling water from the kettle

Method

• Peel and chop the vegetables roughly, so they fit in a large pot.
• Place the pot on a hot heat with 3 sprays of spray olive oil.
• Place all the vegetables in the pot and cook till lightly coloured, stirring frequently.
• Boil some water in a kettle and cover the vegetables until about 10cm above the vegetables. Once it is boiling, turn it down to a simmer, and let it simmer for 30 minutes.
• Strain the broth into a large jug through a fine sieve or colander. Leave to cool in the refrigerator overnight.
• Using ice cube trays or small containers, fill with the stock and freeze. Pop out and place in a freezer bag, repeat till all the stock is frozen.

Hint: With the cooked vegetables, keep them and mix with potato or sweet potato and make bubble and squeak to save on food waste. Also, you can add herbs and spices if you wish, but I leave mine plain and add what I need when making dishes that need vegetable stock.