Photo of Vegetable stock by WW

Vegetable stock

Points® value
Total Time
30 min
5 min
25 min
Homemade stock has loads of natural flavour and is a great way to use up veg that is past its best.



1 large

Carrots, raw

1 medium

Celery, Raw

1 stick(s)

Vegetable Crudités

2 serving(s)

Bay leaf, dry

1 leaf/leaves

Coriander, fresh

1 teaspoon(s)

Black pepper

1 pinch


  1. Thickly slice the onion and cut 1 large carrot and 1 large celery stick into 4 pieces each. Put in a stockpot with 1-2 handfuls of leftover raw vegetables, cut into large pieces – use firm veg, and avoid potatoes as the starch will make the stock cloudy. Mushrooms, leeks, broccoli, celeriac, swede, turnip and peppers all work well.
  2. Add the fresh bay leaf, a few herb stalks, black peppercorns and 1.25 litres cold water. Bring to the boil, then reduce the heat and simmer, uncovered, for 20 minutes.
  3. Strain into a large jug – you should have 1 litre. If you have less, top up with water. If you have more, return the stock to the pan and continue to simmer until it’s reduced to 1 litre.
  4. Set aside to cool, then store in the fridge for up to 5 days, or freeze in an airtight container for up to 6 months.