How To Make The Perfect Vegetable Stock
The secret to a making a good soup comes down to using a good stock. I love making my own vegetable stocks at home as they are much healthier than store-bought versions that are normally reconstituted powders loaded with salt, MSG, flavours and dextrins. Making your own stock is also a great way of using up left fresh vegetables you may have lying around in the fridge. My basic stock recipe consists of onion, carrot, celery, mushroom, peppercorn, garlic and herbs such as parsley or thyme that are simmered in a large pot for 1 hour and then strained.