Making Vegetable Stock In The Slow Cooker is really simple and makes the most of using little bits and pieces of vegetables that you use in day to day cooking.
Vegetable stock is a great base for fried rice, risottos and even pasta dishes! To make vegetable stock really tasty, you need a good strong flavour base – so choose white onions, spring onions and leeks. Adding some seasonal herbs is a great way to infuse flavour.
Having stock on hand during winter is handy as it is the base for a many casseroles, stews and soups.
What’s great about making vegetable stock in the slow cooker is that you’ll just set it on the slow cooker and forget! Easy!
Please Note Nutritional information is provided as a guide only and may not be accurate.
- 12 cups Water
- 1 Tomato sliced in quarters
- 2 Carrots chopped
- 1 Onion cut in half
- 2 Celery Stalks chopped
- 2 Garlic Cloves roughly bashed
- 3 Dried Bay Leaves
- 1 tsp Peppercorns
- 1 tsp Salt And Pepper
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- Add your onion base to your slow cooker with the 12 cups of water and allow the onion flavour to develop (cook on high for 2 hours).
- Then, add your remaining vegetables. Carrots, celery and potatoes are the staple - but really add whatever is in season and on hand.
- Season and allow the slow cooker to bubble away a further six hours. If you want a richer vegetable stock, add some milk or cream at the end and then reduce.
- Strain and discard the solids then use immediately or let it cool then freeze.