Recipe BookKitchen FoundationsStocks & Broths

Light Vegetable Stock

Name: Light Vegetable Stock
Yield: 3 L unsalted stock
Ingredients: 800 g Onion, roughly chopped; 300 g Carrot, roughly chopped; 200 g Leek, washed and sliced; 150 g Celery, sliced; 20 g Parsley stalks; 2 Bay leaves; 5 g Black peppercorns; 4 L Cold water

A clean, unsalted vegetable stock for soups, grains and vegetable-led sauces.

Light Vegetable Stock prepared as described in the recipe

A clean, unsalted vegetable stock for soups, grains and vegetable-led sauces.

3 L unsalted stock

Cook this

Ingredients

Batch

Onion, roughly chopped800 g
Carrot, roughly chopped300 g
Leek, washed and sliced200 g
Celery, sliced150 g
Parsley stalks20 g
Bay leaves2
Black peppercorns5 g
Cold water4 L

Method

Put washed vegetables, aromatics and cold water into a stockpot. Bring just to a simmer.
Cook uncovered at a gentle simmer for 45 minutes, skimming as needed; do not boil hard.
Strain through a fine sieve without pressing. Keep unsalted so reductions remain balanced.
Measure the strained stock; top up or reduce gently to the stated yield, adjusted for your chosen batch size.

Chef’s notes

Avoid cabbage and broccoli trimmings: prolonged cooking makes this neutral stock sulphurous.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Cool rapidly in shallow containers or over ice, then refrigerate at 4°C or below for up to 3 days. Freeze measured portions for up to 3 months.

Allergens and diet

Celery.

Vegan

Used in

Last refined · October 2026