Leek and Vegetable Stock

Leek and vegetable stock

Makes approximately 1 litre of stock


1 tbsp of rapeseed oil 
2 tbsp of margarine (vegan, dairy-free), or butter  
1 small onion, finely sliced 
Leek leaves, finely sliced – about 6 tbsp 
1 stick celery, finely sliced 
1 medium carrot, finely sliced 
1 clove garlic, halved  
2 bay leaves 
4 sprigs of fresh thyme 
Small handful of fresh parsley 
½ tsp crushed black peppercorns


In a large saucepan heat the oil and margarine or butter over a low heat.

Add all the chopped vegetables and cook gently until they have sweated down, and starting to colour – approx. 10 minutes

Add enough water to just cover the vegetables by a few centimetres. 

Bring to the boil then, using a ladle, remove the top layer of scum which rises to the top of the pan.

Turn down the heat to a very low simmer.

Add bay leaves, thyme, parsley and the crushed peppercorns. 

Gently simmer on the lowest heat for approx. 1 hour.  Top up with water if it is getting too dry at any point.

You can keep the stock for 3–5 days in the fridge, or freeze it for up to 6 months.

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