Vegetable Stock
A versatile light stock for soups, stews and sauces.
Ingredients
- 1 onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 2 garlic cloves
- 1 bay leaf
- 8 cups water
- Salt, lightly
Method
- Combine everything in a pot and bring to a gentle simmer.
- Simmer 45–60 minutes without boiling hard.
- Strain and season lightly so the stock remains adaptable.