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Easy vegetable stock

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Makes 1 pint
Dietary: Dairy-free Egg-free Gluten-free Nut-free Pregnancy-friendly Vegan Vegetarian

Make this quick veggie stock and your recipes will taste all the better for it. It freezes brilliantly so you can have fresh vegetable stock whenever you need it.

Ingredients

2 carrots, peeled and roughly chopped
2 onions, peeled and quartered
2 stalks celery, roughly chopped
½ bulb fennel, roughly chopped
2 tomatoes
8 button mushrooms, halved
6 black peppercorns
1 dried bay leaf
3 fresh parsley stalks

Method

Put all the ingredients into a large pan and cover with water. Bring to the boil. Cover and simmer very gently for 20-30 minutes. Strain into a large bowl and allow to cool.
Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously and cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube.