Make a vegetable stock for soup.


  • 450 g mixed chopped vegetables (carrots, celery, leeks, onions and mushrooms)
  • 1 clove garlic
  • 6 black peppercorns
  • 1 bouquet garni
  • 1.2 l water


  • Put all ingredients in a large saucepan, cover with the water, and bring to the boil.
  • Simmer gently for 30 minutes, skimming any froth off the surface with a slotted spoon now and again.
  • Strain the stock and cool it completely before refrigerating.

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