Place all the ingredients in a pan along with 1.2 litres of cold water, bring to the boil and simmer for around half an hour.
Strain and then use to make soups, stews and risottos. Alternatively, you can cool it and store in the fridge until needed.
Keeps in the fridge for up to 4 days.
Whenever you are preparing onions, celery, carrots, leeks, butternut squash or shallots, hold onto the trimmings and store them in a tupperware container in the freezer. Then, when you want to make stock just weigh out what you need and away you go.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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