Vegetable Stock


  • 3 tomatoes (diced)
  • 1 stick celery (diced)
  • 8-10 button mushrooms
  • 1 tbsp black peppercorns
  • 3 garlic cloves, crushed but whole
  • 1 bulb of fennel (diced)
  • 1/2 an onion (diced)
  • 1/2 a leek (diced)
  • 1 carrot (diced)
  • 4 fresh parsley stalks (roughly chopped)
  • 1 tbsp olive oil


Heat the olive oil in the stockpot over a medium heat and add the onion, fennel, leek and carrot. Allow to sweat for 2-3 minutes.

Add enough water to cover the vegetables generously and turn the heat up to high.

Add the tomatoes, mushrooms, celery, peppercorns, parsley and garlic and stir. Cook at a rolling boil for 15 minutes.

Sieve the stock and discard the chunky bits. It will keep in the fridge for three days or can be frozen in batches.

Share Button

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.