Vegetable stock recipes

Nothing beats a homemade vegetable soup stock. You can eliminate a lot of salt and preservatives by making your own, with little effort involved.

For this essential staple, minimum effort is required to produce maximum results.

Makes about 1 L (4 c)

• 2 large carrots, coarsely chopped
• 1 large onion, coarsely chopped
• 2 stalks celery, coarsely chopped
• 1 large tomato, cut into 2 cm (3/4 in) chunks
• 1 medium turnip, coarsely chopped
• 1 small parsnip, coarsely chopped250 ml (1 c) shredded crisp lettuce
• Small handful of parsley
• 1 clove garlic
• 1 bay leaf
• 5 ml (1 tsp) of dried thyme
• 1.6 L (7 c) of water

1. Place all the vegetables and herbs in a large saucepan. Add water. Bring to a boil over medium heat, skimming foam from the surface, as needed. Reduce the heat to low. Partially cover pan; simmer for one hour.
2. Line a wire strainer or metal colander with two layers of dampened cheesecloth. Strain stock into a large bowl. Discard vegetables and herbs. Cool stock completely. Stocks can be frozen for up to six months.

The flavour of vegetables is intensified by roasting, resulting in a full-bodied stock.

Makes about 1.5 L (6 c)

• 30 ml (2 tbsp) of olive oil
• 3 large carrots
• 2 medium parsnips, peeled
• 2 onions, cut into eighths
• 2 stalks celery, with leaves, halved
• 4 cloves garlic, unpeeled
• 3 roma tomatoes, halved
• 2 L (8 c) water
• 6 sprigs parsley
• 3 thin slices ginger, unpeeled
• 5 ml (1 tsp) of salt
• 5 ml (1 tsp) of dried rosemary

1. Preheat oven to 200°C (400°F). Pour oil into a large roasting pan. Add carrots, parsnips, onion, celery and garlic. Stir to coat vegetables well with oil. Roast until vegetables are lightly coloured, 30 minutes. Scrape up any browned bits from the bottom of the pan.
2. Transfer vegetables to a large casserole or other heatproof dish. Add the tomato, water, parsley, ginger, salt and rosemary. Bring to a boil over high heat. Reduce heat to low. Partially cover dish. Simmer until vegetables are very tender and stock is richly flavoured, about one hour.
3. Line a wire strainer with two layers of dampened cheese-cloth. Strain stock into a large bowl. Discard vegetables and herbs. Cool stock completely.

• Be sure the vegetables are very clean before using, even if they are to be peeled.
• Simmer for just one hour or the stock may become bitter.
• For a richer taste, cook the strained stock for a further 30 minutes to reduce the liquid and concentrate the flavour.