Vegetable Stock

Preparation Time: 10 minutes
Cooking Time: 8 hours on LOW


  • 4 celery sticks, chopped, with the tops reserved
  • 1 carrot, sliced
  • 1 leek, sliced and rinsed
  • 1 onion, sliced, with the skin reserved, if you like
  • 2 bay leaves, tied together with several parsley sprigs and thyme sprigs
  • 1 tsp black peppercorns, lightly crushed


Put the celery, carrot, leek, onion, herb bundle, peppercorns and the onion skin, if using, in the slow cooker – the onion skin will give the stock a dark golden colour. Pour over 1.5 l/52 fl oz/6 cups water, adding extra to cover all of the vegetables, if necessary.

Cover the cooker and cook on LOW for 8 hours. Strain the stock into a large bowl, discarding the solids.

If not using immediately, leave to cool completely, then cover and chill. Keep refrigerated and use within 2 days or freeze for up to 3 months.