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.
The Delia Online Cookery School: Watch how to chop onions in our video, press the recipe image to play
This recipe is from Delia'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.