I love a good soup in winter. Healthy, nourishing and, of course, warming. The thing is, they often require the addition of some sort of stock – chicken, beef or vegetable. Whilst recipes call for a specific type of stock, I often find myself substituting whatever I have on hand. I make this vegetable stock in large batches and freeze flat in 250ml measurements in zip-loc bags.
This recipe is just too easy. It tastes delicious on its own too.
Try this and never buy vegetable stock again.
Adapted from Gwyneth Paltrow’s Notes From My Kitchen Table.
1 large brown onion, peeled and roughly chopped
2 large carrots, peeled and roughly chopped
1 stalk celery, roughly chopped
1 large leek, roughly chopped
3 cloves garlic, peeled and crushed with the side of your knife
4 sprigs fresh parsley
4 sprigs fresh thyme
1 bay leaf, dried or fresh
1 teaspoon coarse salt *see note
1 teaspoon whole black peppercorns
3 litres cold water
- Combine everything is a soup pot.
- Bring to the boil, lower the heat and simmer for 45 minutes.
- Allow to cool and then strain into containers of choice. Keeps 1-2 weeks in the fridge and 6 months in the freezer.
*Note: I left the salt out of the cooking process. This way I can add the stock to Little Miss’ purees for extra flavour. As you can see from below, she’s a fan.