Vegetable Stock

Name: Vegetable Stock
Yield: Makes about 1.2 litres (2 pints)
Ingredients: 2 leeks, trimmed and finely chopped; 2 onions, peeled and finely chopped; 2 carrots, peeled and cut into 1cm (1/2in) dice; 2 celery sticks, finely chopped; 1 fennel bulb, cut into 1cm (1/2in) dice; 1 garlic bulb, sliced in half crossways; 100ml (3 1/2fl oz) dry white wine; 1 fresh thyme sprig; 1 bay leaf; 1 star anise; 1 tsp pink peppercorns; 1 tsp coriander seeds; pinch of salt

By Neven Maguire

March 14, 2014

Editor's Note: Use this stock to make Neven Maguire's Sweet Potato and Coconut Soup

Cooks' Note

COOK AHEAD
This will keep in the fridge for up to 3 days or freeze in 600ml (1 pint) cartons and defrost when you need it.

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