How to make stock for a vegetable soup.

Stock contributes greatly to any soup, and Leek and Potato Soup is no different. All vegetable soups can be cooked using the same stock recipe.

There are three key variants for a vegetable soup stock, each with their own benefits.

STOCK CUBES
If you are busy and short of time then stock cubes are the best option to choose for any vegetable soup. The soup won't have the same depth of flavour as when using a homemade stock but stock cubes are reasonably good nowadays.

Crumble two stock cubes into 2 pints of hot water and stir well until they are dissolved.

One alternative to the more common stock cubes is Marigold Swiss Vegetable Bouillon. It's powdered stock which should be added at the rate of 4 teaspoon per litre (roughly two pints) of hot water. The results are excellent and well worth the slightly additional cost.

HOMEMADE VEGETABLE STOCK
This is the best option for vegetable soup. The only rule for making a vegetable stock is to add vegetables to water, simmer for a couple of hours and then strain off the liquid stock. Potatoes are one vegetable which is not normally used for vegetable stock. They cause the stock to thicken considerably which may not suit some soups.

Tomatoes are a fine ingredient for a vegetable stock although they may colour the stock slightly red.

The amount and types of vegetables is optional, the more vegetables the better. Our routine for vegetable stock is simple. Just before we do the weekly shop, any unused vegetables are put aside for use in the stock. If there are not sufficient vegetables then we buy some to top up. Whatever is cheap and in season is the best.

Chop up the vegetables, add them to a large pan of simmering water. Sprinkle in a good dose of salt and pepper followed by a couple of teaspoons of whatever dried or fresh (double the amount for fresh) herbs are available. Simmer for two hours or so let the stock cool and then strain through a colander.

The amount of water can roughly be judged. It should be a couple of centimetres (an inch) or so above the chopped vegetables.

Vegetable stock freezes exceptionally well which makes it available when required.

HOMEMADE CHICKEN STOCK
Homemade chicken (or turkey for that matter) stock can be made when you've had a roast dinner and the carcass of the chicken is left over. Take a strong knife and chop up the bones, meat and skin. Just small enough so that it will all fit into a large pan.

If you have any vegetables available, chop them up and add them to the broth. Add any herbs you have plus salt and pepper. Leave to simmer for 2 to 3 hours. Let the stock cool, strain it and then freeze in containers for later use.

Both vegetable and chicken stock give lots of flavour to any vegetable soup and are a highly nutritious addition. In most cases you will be using ingredients which would normally be thrown away. Waste not, want not.

Leek and Potato Soup Recipes