Vegetable stock

Serves

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It's always preferable to make your own stocks as you can boost the flavour through the use of herbs and control the amount of salt that goes in. Start with just a pinch, then taste and add another small pinch if you feel it needs more. Stock cubes, concentrates and ready-made stocks are notoriously high in salt, which can be bad for blood pressure. If you are using these, try to buy the reduced-salt versions.

Makes 600ml

 

Ingredients

1 celery stick (cut in half and split lengthways)
2 carrots (peeled and split in half lengthways)
2 onions, peeled and sliced
2 bay leaves
12 peppercorns
1 bunch of parsley
Pinch of salt

 

Method

Place all the ingredients in a saucepan with 600ml cold water. Cover with a lid, bring everything to the boil, and boil briskly for 30 minutes.
Strain the stock, discarding the vegetables.