Light vegetable stock for soups and sauces

Name: Light vegetable stock for soups and sauces
Ingredients: 2 leeks, chopped; 4 sticks of celery, chopped; 2 heads of garlic, halved horizontally; 3 large onions, chopped; 6 large carrots, peeled and sliced; little olive oil; small bunch of fresh coriander; small bunch of fresh thyme; small bunch of fresh flat-leaf parsley; 1 large turnip, chopped; 4 litres water; 8 black peppercorns; 2 bay leaves

Preparation info

Makes 2 litres , Serve
4

Difficulty
Easy

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

Ingredients

little olive oil
6 large carrots, peeled and sliced
4 sticks of celery, chopped

Stock
Gluten-free
Vegan

Method

Heat a very large heavy-based pan with a little olive oil, add the vegetables, cover with a lid and sweat for 5 minutes. Add the herbs and spices, cover with water and simmer gently for 40-45 minutes or until the vegetables are soft. Strain carefully through a fine strainer, leave to cool and store until needed.