Vegetable Stock

Ingredients

2 Litres Water
2-3 Large Carrots
2-3 Sticks of Celery
100g Leafy Greens E.g Kale, Collard Greens, Cabbage etc
1 Large Onion
2 tbsp Pureed Garlic
1 tbsp Dried Thyme (or a few sprigs of fresh)
1 tbsp Dried Rosemary (or a few sprigs of fresh)
1 tbsp Dried Parsley (or a handful of fresh)
2 Bay Leaves
1 tbsp Tomato Puree
1 tsp Black Pepper

Recipe

1) Chop veg into chunks (skin on for added fibre & nutrition) and place into a pan on the hob.

2) Place all other ingredients into the pan with the veg. Bring to the boil and then leave to simmer with the lid on.

3) Leave to simmer for at least 45 minutes until the veg is softened. Switch off the heat and allow the pan to cool until cold to allow infusion of flavours into the liquid. For maximum infusion, place the cold pan into the fridge overnight.

4) Drain the stock from the veg using a strainer and pour into a sealed container.

5) Keep the stock in the fridge for up to 5 days or in the freezer for up to 3 months. Freeze in small portions, so that you can get out what you need when you need it and reduce waste.

Top Tips
Why not use the leftover veg from the stock to make a soup or stew?

If there are any ingredients that you do not like in any of the recipes, then feel free to swap them out for another food choice within the same food category (grains, beans & other legumes, fruit, veg, nuts & seeds).

You can also use frozen fruit or veg when you don’t have the fresh option.

Don’t forget to keep the skins on your veg where possible for essential added fibre and nutrition.

Why not try some other healthy meals? Explore our breakfast, lunch, dinner, snack and other delicious dessert recipes.

Don't forget to tag PRO·FORMANCE into any of your creations when using our healthy recipe ideas. We’d love to see your progress on your journey to better health and may even feature your creations in our posts!