1 | Prepare 1 leek and chop. | ![Vegetable stock : etape 25 Vegetable stock : etape 25](/images/recettes/base/aromatique/419-1.webp) |
2 | Prepare 1 carrot and cut into small pieces. | ![Vegetable stock : etape 25 Vegetable stock : etape 25](/images/recettes/base/aromatique/419-2.webp) |
3 | Prepare 1 onion and chop. | ![Vegetable stock : etape 25 Vegetable stock : etape 25](/images/recettes/base/aromatique/419-3.webp) |
4 | Crush garlic cloves with a knife blade. | ![Vegetable stock : etape 25 Vegetable stock : etape 25](/images/recettes/base/aromatique/419-4.webp) |
5 | Prepare 1 Bouquet garni. | ![Vegetable stock : etape 25 Vegetable stock : etape 25](/images/recettes/base/aromatique/419-5.webp) |
6 | Pour 2 tablespoons olive oil into a large pan on medium heat. When hot, add the chopped onion, salt, pepper and cook without colouring for 3 minutes. | ![Vegetable stock : etape 25 Vegetable stock : etape 25](/images/recettes/base/aromatique/419-6.webp) |
7 | Add the carrot, leek and garlic. Mix well.
Cook uncovered for 5 minutes on low heat. | ![Vegetable stock : etape 25 Vegetable stock : etape 25](/images/recettes/base/aromatique/419-7.webp) |
8 | Add 1 litre 500 ml water and the bouquet garni. | ![Vegetable stock : etape 25 Vegetable stock : etape 25](/images/recettes/base/aromatique/419-8.webp) |
9 | Cook on low heat for about 15 minutes. | ![Vegetable stock : etape 25 Vegetable stock : etape 25](/images/recettes/base/aromatique/419-9.webp) |
10 | After this time, strain the stock. | ![Vegetable stock : etape 25 Vegetable stock : etape 25](/images/recettes/base/aromatique/419-10.webp) |
11 | Leave to cool then transfer to a bottle or jar with a lid. | ![Vegetable stock : etape 25 Vegetable stock : etape 25](/images/recettes/base/aromatique/419-0.webp) |
You can vary the vegetables, but I advise you to keep at least carrot, onion and leek.
If you want to freeze the stock, you can use an ice cube tray to make cubes: easy to take out exactly the amount you need.