RECIPES SLOWCOOKER RECIPES SOUPS

How to Make Vegetable Stock In The Slow Cooker

How to Make Vegetable Stock In The Slow Cooker

Summary

Servings 4
Time Needed Prep
Cook
Ingredients 9
Difficulty Easy

Rating (click to rate)

5.0 based on 1 rating.

Ingredients

  • 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

Nutrition Information

Qty per
212g serve
Qty per
100g
Energy 29.2075kcalcal 13.756573759456kcalcal
Protein 1.0225gg 0.48159194279017gg
Fat (total) 0.2025gg 0.095376399427883gg
 - saturated 0.0425gg 0.020017269015729gg
Carbohydrate 6.605gg 3.1109191023267gg
 - sugars 3.2175gg 1.5154250131319gg
Dietary Fibre 2.3375gg 1.1009497958651gg
Sodium 215.655mgmg 101.57233293146mgmg

Nutritional information does not include the following ingredients: tomato

Please Note - Nutritional information is provided as a guide only and may not be accurate.

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!

Method

  1.  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).

  2. Then, add your remaining vegetables. Carrots, celery and potatoes are the staple - but really add whatever is in season and on hand.

  3. 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.

  4. Strain and discard the solids then use immediately or let it cool then freeze.

How to Make Vegetable Stock In The Slow Cooker

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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