Vegetable Stock

Print Recipe
Course Soup
Keyword Phase Two


  • Roughly chopped vegetables such as fennel, celery, onions, leek, and carrots.
  • Add cherry tomatoes and garlic.
  • Herbs and spices - bay leaf, rosemary, parsley, chilli, dried mushrooms.


  • Place ingredients in a pot, cover with water, bring to the boil and then simmer for 2 hours.
  • Strain and store the liquid, discard the solids.


Vegetable stock will keep in the fridge for a week and the freezer for 3 months.