Marinades & DressingsVegetarian

Vegetable Stock

18 million tonnes of CO2 are generated by UK homes from the wasted consumable food and drink*. There are lots of small things we can do to reduce waste in the home - and making this vegetable stock out of leftovers is one of our favourites. Not only is it simple to make, but it tastes infinitely better than shop bought stock. Any leftover stock can be frozen and used at a later date. *www.lovefoodhatewaste.com

Prep Time: 10 mins
Cooking Time: 60 mins

Used in this recipe

Ingredients

Add a mixture of the following, or whatever vegetables you have left over in your fridge:

1 to 2 onions
2 to 3 carrots (or carrot ends)
3 to 4 celery stalks
4 to 5 sprigs fresh thyme
1 bay leaf
1 small bunch parsley
1 teaspoon whole peppercorns
Leek greens
Fennel
Tomatoes
Mushrooms + stalks
Parsnips
2 tbsp Filippo Berio Extra Virgin Olive Oil

Method

Thoroughly wash the vegetables and roughly chop - don't worry about peeling.
Put all the ingredients into a large pan and fill with enough water to cover them plus a few inches above. Less water means a more concentrated stock.
Bring to almost a boil. Once it starts bubbling, cover and reduce the heat.
Simmer very gently for about 40 - 60 minutes.
Strain into a large bowl.
Divide the stock into storage containers, cool completely, and then freeze.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.