This is the stock I use when making most of my soups & it is also great for risotto. This recipe makes 3 litres, if you are not going to use the stock immediately, freeze it. Vegetable stocks lose their flavour quickly.

  • 400 grams leeks, coarsely chopped.
  • 400 grams carrots, coarsely chopped.
  • 400 grams onion, coarsely chopped.
  • 1 fennel bulb, coarsely chopped.
  • 150 grams button mushrooms, chopped.
  • 1 bay leaf.
  • 3 sprigs thyme.
  • 3 litres of water.
  • 50 mls vegetable oil.
  1. Sweat the vegetables in the vegetable oil in a stockpot over low heat until vegetables have softened.
  2. Add bay leaf & thyme sprigs, then cover with the water.
  3. Bring to a gentle simmer, then simmer for 45 minutes.
  4. Strain the stock. Use immediately or freeze.