Vegetable stock for soup

The vegetable stock can be made using the peelings, providing the vegetables have been washed thoroughly first. Put them in all together add 1.2litres or 2 pints of water some herbs or a bouquet garni (they can be bought in teabag sachets) and any odd bits you have to hand in the vegetable rack. Salt and pepper to taste – but do go easy on the salt, if  you do use to much chop up a potato and add, it does help to take up the excess. A half hour to an  hour is generally enough but if you in a hurry a couple of stock cubes will do the job too.

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