Name: Caldo de Verduras (Vegetable Stock)
Yield: Makes About 2.5 Litres (88 fl oz/10 cups)
Cuisine: Spain
Ingredients: 1 garlic bulb, halved; 2 carrots, roughly chopped; 3 celery stalks, roughly chopped; 6 bay leaves; 2 leeks, trimmed, washed and roughly chopped; 1 handful flat-leaf (Italian) parsley, leaves and stalks, roughly chopped

Preparation info

Makes About
2.5 Litres

Difficulty
Easy

Appears in

MoVida

By Frank Camorra and Richard Cornish

Published 2007

About

Vegetable stock is a lighter and less costly alternative to chicken or fish stock. It doesn’t have the same flavour as the other stocks but adds a lovely earthy and fresh quality to a dish. If you’re making vegetarian versions of any of the dishes, please feel free to use vegetable stock.