Homemade Vegetable Stock

Homemade Vegetable Stock


122 people made this

About this recipe: An easy vegetable stock recipe. Feel free to use any vegetables you have at hand - the more variety, the better the flavour. Use in any recipes that call for vegetable stock.

Stan Webber

Serves: 12 

  • 1 tablespoon olive oil
  • 1 large onion
  • 2 sticks celery, including some leaves
  • 2 large carrots
  • 1 bunch spring onions, chopped
  • 8 cloves garlic, finely chopped
  • 8 sprigs fresh parsley
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoon salt
  • 2 litres water

Prep:15min  ›  Cook:35min  ›  Ready in:50min 

  1. Chop scrubbed vegetables into 2.5cm chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavour.
  2. Heat oil in a stock pot. Add onion, celery, carrots, spring onions, garlic, parsley, thyme and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
  3. Add salt and water and bring to the boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
  4. Other ingredients to consider: mushrooms, aubergine, asparagus (butt ends), corn on the cob, fennel (stalks and trimmings), peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?

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Reviews (1)


good and easy to cook - 01 Apr 2013

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