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.
|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|
|Oven temperatures and Conversions|
|Click here for information|
This recipe is taken from Delia Smith’s Winter Collection.
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
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
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.
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.
Most Popular recipes
Win a £200 supermarket voucher courtesy of Rapeseed Oil Benefits!
Meat Free Monday
Win one of ten pairs of tickets to see Taken At Midnight. Enter now!
How long can seville marmalade be stored for?
26 Jan 2015 11:56
26 Jan 2015 09:49
|Food and travel||
02 Jan 2015 21:21
Hoping to make marmalade tomorrow
23 Jan 2015 19:56
|Can Anyone Help?||
26 Jan 2015 11:11
One is fun
02 Jan 2015 20:56
24 Jan 2015 06:48
25 Jan 2015 15:50