Total Time
Prep 5 mins
Cook 20 mins

I use this in some of my recipes, it's a great base. There's a fair bit of salt, but unfortunately when it comes to stocks it's what gives you more flavor.

Ingredients Nutrition


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

This was a good stock but I would recommend cutting the pepper down by half as that's the strongest taste in the broth. I did need an extra 10 minutes boiling time to reduce from six cups to four. Made for New Kids on the Block, a tag game.

Julie B's Hive February 09, 2009