Doing your own homemade stock can make such a huge difference to the nutritional content of the soup or casserole as well as the taste. Make it in bulk so you have plenty on tap when you need it.


  • 1 Tablespoon olive oil
  • 1 onion, roughly chopped
  • 2 large carrots, roughly chopped
  • 2 parsnips, roughly chopped
  • 1 celery stalk, roughly chopped
  • 1/2 large bunch silverbeet (about 600g)
  • several thyme sprigs
  • several flat-leaf parley stalks
  • 1 dried bay leaf


  1. In a large pot add oil over medium-high heat. Add the onion and cook, stirring for 8 minutes or until caramelised.
  2. Add carrot, parsnip and celery and cook for 15 mins or until tender.
  3. Wash silverbeet thoroughly and chop into 2.5cm pieces. Add to pot with 4 litres water, thyme, parsley and bay leaf.
  4. Bring to boil, reduce heat to low, cover and simmer for 1 hour or until stock is highy flavoured.
  5. Strain through fine sieve. Discard vegetables
  6. Store in fridge for 3-4 days or freeze for up to 3 months.

Makes 3.5 Litres