So this is also very important in a kitchen. First, having a vegetable stock allow us to cook for vegetarian or vegans. Instead of using chicken stock or seafood stock, we use this one. It’s full of flavors, tasty, and quick to make.
You can use it as a base for any soup, or to cook pasta, rice, etc.
- 3 tbsp Olive Oil
- 2 Onions
- 2 Leek
- 3 Carrots
- 4 Celery Stalk
- 5 sprigs of Thyme
- 2 Bay Leaves
- Few stalks of Parsley
- 1 tsp Black Peppercorns
- 1 small bulb of Fennel
- 10 Button Mushrooms
- In a big pot, add the olive oil and once hot, throw in the diced onions, leek, carrots and fennel. Cook for few minutes.
- Pour in some water to few cm above the vegetables and bring to the boil.
- Add the rest of the ingredients and let simmer for over one hour.
- There are actually few ways of doing this stock. You can just throw the vegetables, herbs and spices into a pot with water and bring to the boil.You can also cook the vegetables in the oil a little bit longer to give them a nice golden brown color.If you use organic vegetables, you can even leave the skin on.You can keep this stock up to 1 week in the fridge, or 3 months in the freezer.