Vegetable Stock


  • 2 lettuce hearts (this is a good way of using up lettuce which is past its best)
  • 2 carrots, scraped and halved
  • 1 large onion, peeled and quartered
  • 2 sticks celery, halved
  • 2 tomatoes, halved
  • 8 parsley stalks
  • 1 medium leek, quartered
  • 1 handful fresh spinach
  • 1 large cabbage leaf, shredded
  • 2 pints (1.2 litres) cold water
  • 2 pinches salt


Put all the ingredients into a stock pot, stir once and place over a medium heat. Bring to the boil slowly and simmer for about 1½ hours. Remove from the heat and cool completely, then strain into a bowl or jug. Keep in the refrigerator for up to 5 days or in the freezer for up to 8 weeks.