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Vegetable Broth

adapted from "River Cottage Veg" by Hugh Fearnley-Whittingstall


  • 3 small leeks well cleaned and sliced, white and light green part only
  • 4 medium carrots sliced into 1/2 inch thick pieces
  • 3 celery stalks sliced into 1/2 inch thick pieces
  • 1 garlic clove chopped
  • 1 tablespoon sunflower seed oil
  • a few sprigs of fresh thyme and parsley
  • 6 black peppercorns
  • 2 oz. dry white wine
  • 7 cups of boiling water


  • In a large sauce pan heat oil over medium heat and add all the vegetables, herbs and peppercorns. Sauté for about 5 minutes, stirring occasionally.
  • Add the wine and then boiling water. Bring back to a boil and then turn heat down and simmer uncovered for about 20-30 minutes. Strain the stock and use right away or let it cool down and then refrigerate or freeze.