Caldo de Verduras

Vegetable Stock

Preparation info
  • Makes About

    2.5 Litres

    • Difficulty


Appears in

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.


  • 2 leeks, trimmed, washed and roughly chopped
  • 1 garlic bulb, halved
  • 6 bay leaves


Put the leek, garlic, bay leaves, parsley, carrot and celery in a stockpot. Cover with 4 litres (140 fl oz/16