A simple vibrant vegetable stock brimming with nutrients and immense flavour, this can be made in bulk from fresh market finds and frozen for a rainy day. A lifesaver in the kitchen and a healthier option for making soups, sauces or just sipping piping hot instead of tea.
- 2 leeks, washed and sliced (white only)
- 3 carrots, washed and chopped
- 2 red onions, quartered
- 3 celery sticks, washed and chopped
- 4 parsley sprigs, washed and chopped
- 6 thyme sprigs
- 4 garlic cloves, peeled and crushed
- 1 inch ginger piece, chopped
- 1 inch fresh turmeric root, chopped
- 100g button mushrooms
- 10 peppercorns
- 4 bay leaves
- salt to taste (usually 2-3 teaspoons)
- 6 litres filtered water
- Place all ingredients in a deep 8-litre sauce pot or canning pot. Bring to a rolling boil on high. Reduce heat and simmer for 30-40 minutes until vegetables are tender.
- Remove from heat and allow to cool completely. Strain into clean and dry glass jars and store in the refrigerator for up to a week.
- Alternatively, strain into freezer safe containers. Cover and store in the freezer for up to 3 months.
I usually store a quarter of the broth/stock in a glass jar in the fridge. The rest I divide between different sized freezer safe containers and stock up the freezer. The most handy sizes are 2 litre containers which I used for soups and 600ml containers which I use for making sauces and curries.
Always wash off any dirt from the veggies, especially in celery stick grooves and ends of the leeks.
I also like to add cauliflower greens to the stock if I have found any on the day I am making it.
If you can’t find fresh turmeric root, substitute with 1 teaspoon of ground turmeric. Your broth/stock will be more yellow but taste pretty much the same.
Salt is really important in this recipe. Whether you are using the broth for cooking or for drinking, an under salted broth is not very pleasant. You can still fix the seasoning if you are cooking, but if you are drinking the broth you want to make sure that it is seasoned correctly.