Healthy home-made vegetable stock

Healthy home-made vegetable stock

By
From
Zest
Makes
2 litres
Prep
15 mins
Cooking time
60 mins
Photographer
Ian Hofstetter

Making vegetable stock is easy, and it’s a great way to clear out the fridge and to use up all sorts of bits and pieces of vegies that might be past their best.

Ingredients

Quantity Ingredient
2-3 carrots, chopped
3-4 stalks celery
1 large onion, chopped
vegetables of your choice, such as zucchini, mushrooms, peas, corn, green beans and capsicum
6-8 garlic cloves
a few stalks parsley
fresh herbs of your choice
1-2 bay leaves
1 tablespoon whole black peppercorns
2 litres water

Method

  1. Assemble your selection of vegetables and fresh herbs. There is no need to peel the vegetables, just chop them roughly and place them in a large stock pot. Throw in the black peppercorns and a bay leaf or two for added flavour.
  2. Cover your ingredients with water (a good rule of thumb is to have about half vegetables to water) and bring to the boil.
  3. Reduce the heat and simmer, covered, for about an hour. Cool and strain.
  4. That’s all there is to it. You’ve just made vegetable stock. Store in containers in the freezer.
Tags:
healthy
diet
low
fat. low-fat. low
calorie
low-calorie
skinny
nutritional
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