This recipe will give you a rich and naturally sweet vegetable stock that adds stacks of flavour to sauces, soups and casseroles. It is vegetarian and vegan.
You can cook this stock on the hob or in a slow cooker. I prefer to make it in a slow cooker. Vegetables tend to break down less in a slow cooker than when simmered on a hob, so using a slow cooker gives a clearer stock without compromising on flavour.
I use a 6.5 litre slow cooker. If you are using a different sized cooker, simply adjust the proportions of the recipe.
2 onions, peeled and roughly chopped
3 carrots, peeled and roughly chopped
3 large celery sticks (with tops), roughly chopped
2 leeks, trimmed and roughly chopped
2 largish tomatoes, roughly chopped
3 bay leaves
A pinch of salt
A small pinch of dried chilli flakes
2 tsp black peppercorns
2 ½ litres water
Place all of the ingredients into a slow cooker and cook on low for 8 hours.
Once the cooking time is up, sieve the stock into a clean pan and discard the solids. Boil the stock rapidly until it is reduced to 750 ml. The stock can be used immediately or stored in the fridge or freezer until needed.