Basic Vegetable Stock


Preparation info

    • Difficulty


    • Ready in

      10 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Do not expect this to taste delicious in itself; it adds a subliminal flavour to any soup or stew and is an additional source of nutrition. It will keep happily for a couple of weeks, or may be frozen for up to 3 months.


  • 2 heads of celery
  • 2 large onions
  • 2 carrots
  • bunch of parsley stalks
  • 2.25 litres/4 pints/10 cups water


Clean and prepare the vegetables, chop coarsely and boil in the water for 30 minutes. Leave to cool, then purée the mixture and pass it though a sieve. Discard the vegetable debris and store the stock in a sealed container in the refrigerator.