Return to listing

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.

Method

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.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


Curried Parsnip and Apple Soup with Parsnip Crisps Serves 6

Curried Parsnip and Apple Soup with Parsnip Crisps

The combination of parsnips, apple and spices is original and truly delectable: an unusual soup that's certain to become a regular in your repertoire.

 
 
Roasted Vegetable Couscous Salad with Harissa-style Dressing Serves 4 as a main course or 8 as a starter

Roasted Vegetable Couscous Salad with Harissa-style Dressing

Goat's cheese, roasted vegetables, couscous and a fiery dressing combine to make this one of Delia's best and most popular recipes, perfect for a buffet or party.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... too late?
23 Nov 2014 16:51
Coffee Break Atypical
22 Nov 2014 23:03
Food and travel Venice
11 Nov 2014 09:07
Ingredients SALTED WALNUTS
22 Nov 2014 21:33
Can Anyone Help? Christmas puddings
22 Nov 2014 19:17
Books Video
21 Oct 2014 19:59
Equipment For Christina
15 Nov 2014 14:55
Gardening Gardening
28 Oct 2014 21:33
 
NetObserver
CMS solutions by REDtechnology.com