Homemade Vegetable Stock

Boost Flavor & Nutrition with This Simple Vegetable Stock Recipe

Vegetable stock adds richness, depth, and nutrients to soups, casseroles, and sauces. A homemade version is free from additives, low in sodium, and full of natural goodness. Plus, preparing it in bulk ensures you always have some ready to use.

Ingredients (Makes 3.5 Litres)

• 1 tbsp olive oil
• 1 onion, roughly chopped
• 2 large carrots, chopped
• 2 parsnips, chopped
• 1 celery stalk, chopped
• ½ bunch silverbeet (approx. 600g)
• Several thyme sprigs
• A few flat-leaf parsley stalks
• 1 dried bay leaf
• 4 litres water

How to Make Vegetable stock

1: Sauté the Vegetables

• Heat olive oil in a large pot over medium-high heat.
• Add onion and stir for 8 minutes until it becomes caramelized.
• Toss in carrots, parsnips, and celery. Cook for another 15 minutes until softened.

2: Simmer the Stock

• Wash and chop silverbeet into small pieces. Add to the pot.
• Pour in 4 litres of water and add thyme, parsley, and bay leaf.
• Bring to a boil, then lower the heat and let it simmer for 1 hour to develop deep flavor.

3: Strain & Store

• Using a fine sieve, strain the stock to remove vegetables.
• Store in the fridge for 3-4 days or freeze for up to 3 months.

Enjoy the Pure, Natural Taste

This flavorful homemade stock is perfect for enhancing your favorite dishes. Whether you’re making a warm soup, a hearty stew, or a comforting casserole, this stock will add a nutritious boost. Try it, and you’ll never go back to store-bought versions!

Are you interested in a different cuisine? Try the Asian Healing Chicken Soup! For more information message me and book a session with me.