How to Make 1-Pot Homemade Vegetable Stock

Step 1

Begin by gathering all your vegetables - if you have a bag of scraps then use them. Alternatively, use the ingredient suggestions in my recipe and begin by chopping the vegetables roughly.*

Step 2

In a big saucepan, heat up the oil, then add the onion, garlic and ginger and stir-fry them for about a minute, to lightly caramelise ( up to 5 minutes, for more caramelisation which will add depth of flavour to your stock).**

Step 3

Add the rest of the ingredients, apart from the pepper, and pour over 12 cups of filtered cold water.

Step 4

Bring to boil on a high heat, stirring occasionally. Then cover, reduce the heat and simmer for 45-60 minutes. Add the pepper in the last 5-10 minutes.

Step 5

Remove the veggies from the vegetable broth with a slotted spoon then pour the remaining liquid through a fine-mesh sieve into another large bowl. The leftover veggies can be mashed or blended into a creamy soup.

Step 6

Let the vegetable broth cool down completely before storing. Store in the fridge for up to a week or in a freezer-safe container in the freezer for up to 3 months.