Vegetable stock


by: Pat Man Kitchen

The vegetables listed below are intended merely as a guide, because when we make a vegetable stock, we use whatever is in season: it could be fennel, asparagus, broccoli, etc. The only vegetables we wouldn't use are beans, eggplant, peppers and beet, as these all have such strong characteristic flavors, they might predominate. If you like, you can add tomatoes and/ or a couple of cloves of garlic. Our secret ingredients are peas, which we shell, crush and put in for sweetness. It is an idea I saw a long time ago in Italy. Sometimes when people taste a risotto at Locanda made with vegetable stock they say, "Surely you must have put in some sugar?" But no, it is just the peas. If I don't have any fresh peas, I put in a handful of frozen, which are almost as good, because they are frozen so quickly after they are picked that all the flavor and goodness are sealed in.


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serves: 1

3 tablespoons extra virgin olive oil

4 handfuls of fresh or frozen peas

4 carrots

4 white onions

2 leeks

4 stalks celery

2 small bunches of Swiss chard

4 zucchini

2 potatoes

2 handfuls of spinach (coarsely chopped)

Nutrition Facts
Vegetable stock

Servings Per Recipe: 1

Amount per Serving

Calories: 1575

  • Total Fat: 47.4 g
  •     Saturated Fat: 7.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 1166.4 mg
  • Total Carbs: 249.7 g
  •     Dietary Fiber: 62.6 g
  •     Sugars: 88.6 g
  • Protein: 56.5 g

how is this calculated?

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1.  Heat the oil in a big pot, put in the peas, squashing and smashing them as much as you can, then add the rest of the vegetables and let them stew until they start to break up.

2.  Cover with about 13 cups (3 quarts plus 1 cup) cold water. Slowly bring to just under a boil, skim, then turn down the heat and simmer for 20 minutes, skimming again if necessary.

3.  Take off the heat and leave to settle, than pour through a fine sieve.

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