Light and Fresh Veggie Stock


For when you want a light stock perfect for summer cooking – this is for you! (And if you want a deep, complex, richer veggie stock, well of course we’ve got you covered there too).

This is great for hot days when you can’t have the oven on or you’ll melt – time does most of the work!

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Light and Fresh Veggie Stock
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Prep Time 10 Minutes
Cook Time 15 Minutes
Passive Time 12 Hours
Servings
Ingredients
Prep Time 10 Minutes
Cook Time 15 Minutes
Passive Time 12 Hours
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
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Instructions
  1. In a large stock pot, place all your trimmings and fill the pot with water. Add half a handful of salt and a tablespoon or so of peppercorns.
  2. Bring to a boil and then turn off the heat. Put the lid on and leave for several hours - overnight is great.

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