Light vegetable stock for soups and sauces

Preparation info

  • Makes 2 litres , Serve


    • Difficulty


Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

  • About


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


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.