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Vegetable stock

Tags: vegetables

Nutritional Info
Calories15
Fat0.00g
Saturates0.00g
Total Sugar2.00g

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.

Vegetable sauceIt'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 (Serves 1)

  • 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.

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