Name: Vegetable Stock
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 1 onion large; 2 celery stalk; 2 carrot large; 1 bunch spring onion; 8 cloves garlic; 8 sprigs parsley; 6 sprigs thyme; 2 bay leaf; 1 tsp salt; 2 L water

by oldsheila Last updated on 07/09/2019

A very nice base for any soup. - oldsheila

Ingredients

1 onion large
2 celery stalk
2 carrot large
1 bunch spring onion
8 cloves garlic
8 sprigs parsley
6 sprigs thyme
2 bay leaf
1 tsp salt
2 L water

Method

Step 1

Wash and chop vegetables into 2½ cm chunks.
Step 2

Heat oil in a large soup pan, add onion, celery, spring onions, garlic, parsley, thyme and bay leaves. Cook over high heat for 5-10 minutes, stirring frequently.
Step 3

Add salt and water, bring to the boil. Lower heat and simmer, uncovered, for approximately 30 minutes.
Step 4

Strain and discard vegetables.

Equipment

1 knife

Recipe Notes

from Australia’s Best Recipes team

You can add mushrooms, eggplant, asparagus ends, corncobs, fennel, capsicums, snow peas, basil, marjoram or potatoes to the stock, if you wish. If you chop it all finely you can even use it as a soup. Just add salt and pepper to taste. Use stalks of celery plus the leaves.