Vegetable brown stock
Rich, full-bodied stock, slow-simmered and blended. Makes 6 cups
A hearty stock that's simmered for 2 hours, then blended and strained, so the potato gives it body. Its deeper flavour suits thick soups, gravies and stews. Freeze it in portions so it's ready when you need it.
- Total time
- 140 min
- Difficulty
- easy
- Serves
- 6
Ingredients
Method
0/4 doneStep 1: Place 3 carrots, 8 oz French beans, 2 onions, 2 large potatoes, 2 large tomatoes and 5 ½ oz cabbage in a large saucepan with 5 ¾ cups water. Bring to the boil.
10 minStep 2: Cover the pan and simmer gently for about 2 hours.
120 minStep 3: Cool slightly, then blend and strain.
Step 4: Keep in the fridge for 3 days, or freeze in portions.
Nutrition per serving
- Calories
- 60 kcal
- Protein
- 2 g
- Carbs
- 13 g
- Fat
- 0 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does vegetable brown stock take?
- About 140 minutes in total: 15 minutes to prepare and 125 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of carrots?
- Parsnip or sweet potato, same weight.
- What can I use instead of french beans?
- Runner beans or mangetout, same weight.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Bean sprouts
Sprouting whole green grams makes them crunchier, quicker to cook and more nutritious. All you need is muslin, water and a warm spot, and they're ready in 3–4 days. Use them in salads, bhel, usal and stir-fries. Any other whole pulse sprouts the same way.
Chaat masala
Chaat masala is the tangy, salty, slightly sulphurous sprinkle that makes chaat taste like chaat. Dried mango (amchur) gives the sourness and black salt the distinctive savoury edge. Sprinkle it over fruit, salads, raita, chips and street-food snacks.
Dal masala
A Gujarati dal masala with whole spices roasted in a little oil, plus star anise, black cardamom and dagad phool (stone flower) for depth. A teaspoon gives dals, kadhi and khichdi a warm, rounded flavour. The recipe makes a big batch, so it's worth making once a season.