Vegetable Stock

From The Groundnut Cookbook, this homemade vegetable stock is a staple for your cooking repertoire. The recipe is flavoured with carrots, celery and leeks.

The Groundnut Cookbook
From the book The Groundnut Cookbook
Buy on Amazon / Hive / Waterstones


Homemade stock adds depth of flavour to any recipe that could otherwise be made with water, and uses those extra vegetables that sometimes get a bit sad.

Although we give our recipe below, stock is a flexible thing. You can make a great one without one or two of the ingredients below, so it’s no big deal if you don’t have everything to hand.

Makes 1 litre
Cook time: 40 min


4 celery sticks
4 carrots
2 leeks
4 onions
2 bulbs of garlic
1 tbsp black peppercorns
1 tbsp rock salt
4 bay leaves


Roughly chop the celery, carrots and leeks. Halve the onions and cut the garlic in half through its equator.

Place the vegetables in a large deep-sided pan and add the peppercorns, rock salt and bay leaves. Add 1.5 litres water, to cover the vegetables.

Bring the mixture to the boil, then turn down to a low heat and simmer, uncovered, for at least 30 minutes.

Strain the liquid. Decant the stock into a sterilized container and store in the fridge until ready to use.

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