Vegetable Stock

9 ingredients
6 steps

Ingredients

  • 1 teaspoon olive oil
  • 2 cups carrots
  • 2 cups celery
  • 2 medium onions
  • 6 cups water
  • 1 teaspoon salt
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon black pepper

Directions

  1. 1
    Cut the Carrots into rounds and both the Celery and Onions into bite size pieces.
  2. 2
    Fry these in a pan with the Olive Oil and Spices until the Onions turn opaque.
  3. 3
    Add the water and get to a rolling boil.
  4. 4
    Boil until the vegetables are soft, about 20 minutes.
  5. 5
    Strain out the vegetables in a large grate strainer to keep the spices in the stock.
  6. 6
    Discard vegetables.

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