Making your own vegetable stock is easy to do, and will give your soups amazing flavour. I usually make some when I’m making a soup, and try to make extra so I can put it in the freezer for another time. I don’t salt my soup stock – I wait until I put it into a recipe, and adjust the salt in a way that suits that particular recipe.
What you need:
1 celery stalk
a small chunk of ginger
a few garlic cloves
1 star anise
1 bay leaf
What you do:
1. Put all the ingredients in a large pot, cover with cold water, then bring to a boil.
2. Lower heat and simmer for 1-2 hours.
3. Strain and use right away, or freeze for later.
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