Recipe

Vegetable stock

Make your own stock to transform your stews and soups and dinner dishes. It's really incredibly simple, cost effective and a great way to use up vegetables and vegie scraps.

May 31, 2011 2:00pm
  • 8 hrs 15 mins cooking
  • Makes 2 Cup
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Ingredients

Vegetable stock
  • 3 litre (12 cups) water
  • 2 leeks, chopped coarsely
  • 2 carrots, unpeeled, chopped coarsely
  • 1 brown onion, unpeeled, halved
  • 2 stalks celery, trimmed, chopped coarsely
  • 1 tomato, quartered
  • 2 clove garlic, unpeeled, bruised
  • 1 teaspoon black peppercorns
  • 1 teaspoon kosher salt
  • 1 dried bay leaf

Method

Vegetable stock
  • 1
    Combine ingredients in 4.5-litre (18-cup) slow cooker; cook, covered, on low, 8 hours. Stand 10 minutes; strain through muslin-lined sieve into large heatproof bowl. Discard solids.

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