Caldo de Verduras

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

Vegetable Stock

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.

Ingredients

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

Europe
Spain
Stock
Mediterranean
Vegan
Gluten-free

Method

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