Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

No meat stock for all the vegetarians. Vegetable dishes are greatly improved by using a vegetable stock instead of water. Use them as a gravy base or soup stock, or any time you'd otherwise use a broth. It is convenient to make them up and freeze them in batches for later use. From Dr Weil

Ingredients Nutrition

Directions

  1. Chop the leeks (which have been trimmed and well washed to remove any interior dirt; use white and light green parts only), onions, carrots, celery and parsley.
  2. Heat the olive oil in a large pot, add the vegetables and stir-fry to brown lightly.
  3. Add 1 1/2 gallons of cold water.
  4. Also add the marjoram, thyme and bay leaves.
  5. Bring to a boil, reduce heat and simmer, partly covered, for 1 hour.
  6. Strain stock through cheesecloth-lined strainer, cool, and chill or freeze.
Most Helpful

3 5

This broth lacked flavor, I think in part due to its lack of salt. Then again, perhaps I'm comparing it to other meat-flavored broths. Anyway, I'm sure this broth would be better than water for steaming vegetables or making soups. If making again, I would reduce the water by half.

5 5

I've just had a taste and I am looking forward to turning this wonderfully flavoured stock into Three Pearls Soup and Pumpkin Soup. I did add some baby corn that I had left over and I knew wouldn't be used within the week and fresh herbs from the garden of thyme and sage (I think the herbs and the sauteing the vegies gives it a depth of flavour). I washed all the vegies but left the skins on, chopped in large pieces and sauted them in oil till slightly brown and then put them in the crock pot with 4 litres of water (just over the gallon) and set for 10 hours. Thank you ~Rita~, made for Photo Forum's May "Farm Cooking".

5 5

This is a great stock for us vegetarians or those of us who are trying to be. This freezes well and I keep a bag of ice cubes and several larget containers in the freezer. Well worth the time it takes.