Quick Vegetable Stock

Fresh stocks are now available in tubs from supermarkets, but if you need a large quantity these can be expensive. Powdered, gluten-free vegetable stock, made by Marigold, is widely available – an excellent storecupboard standby. Here's how to make vegetable stock which can be used in my soup recipes.

This recipe is taken from Delia Smith’s Winter Collection.

Quick Vegetable Stock
 1 stick of celery, cut in half and split lengthways
 2 small carrots, split in half lengthways
 2 small onions, sliced
 2 bay leaves
 12 black peppercorns
 1 small bunch of parsley stalks and celery leaves
 pinch of salt


Simply place all the ingredients in a saucepan with 1-1½ pints (570-850 ml) cold water, cover it with a lid, bring everything to the boil, and boil briskly for 30 minutes. After that strain, discarding the vegetables, and the stock is ready for use.

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