Quick Vegetable Stock
30 minutes
to cook Vegetarian
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
- Ingredients
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.
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