Flavourful Cooking

More from the slow cooker

Fresh Vegetable Stock

A fragrant, full-flavoured vegetable stock without packets or cubes, also lovely made with your saved vegetable scraps. This recipe makes approx. 2 litres.

€3–4from €2–3MildVegetarian15 min prepLOW 8–10 hrs · HIGH 4–5 hrsFreezes well
Fresh Vegetable Stock

Ingredients serves 4

Tick off what you already have at home.

  • Any supermarket

    Aisle: frutería. 1-2 kg bags are cheaper than loose.

  • Any supermarket

    Aisle: frutería. Often sold as a whole head; freeze leftovers for stock.

  • Any supermarket

    Aisle: frutería. Loose or in nets; purple garlic (ajo morado) is often the most aromatic.

  • Any supermarketMercado municipal

    Aisle: frutería. Bunches or trays with the vegetables; at the market you sometimes get a bunch free.

  • Any supermarketTienda asiática

    Aisle: salsas / internacional. Supermarkets stock the basics; Asian shops sell light and dark soy for less.

  • Any supermarket

    Aisle: agua. Tap water is safe; many locals use bottled water because of the taste.

Method

  1. 1

    Put the onion, carrot, celery, leek and garlic in the slow cooker. Add the mushrooms, tomato and herbs (optional), together with the bay leaves and peppercorns.

  2. 2

    Pour in the water and stir in the soy sauce (optional). Leave 3 cm of space below the rim.

  3. 3

    Put the lid on and cook for 8–10 hours on LOW or 4–5 hours on HIGH.

  4. 4

    Strain the stock, pressing the vegetables lightly. Only season with salt when you use the stock.

  5. 5

    Cool the stock quickly in shallow containers and put it in the fridge (keeps for 5 days) or the freezer (3 months).

Flavourful Cooking · slowcookerspain.com/en/recipes/fresh-vegetable-stock/