A Word About Stocks

I hate to say it, but I think it’s almost completely pointless making your own vegetable stock – essentially, a soup – to make vegetable soup. I always use good quality vegetable stock cubes, crumbled into the pan along with boiling water to save on washing up – though if you prefer to make up the stock before pouring it in, go right ahead. If you’re not a vegetarian and you have some home-made chicken stock, use the same amounts as specified of boiling water; it will always add a lovely depth of flavour.