Vegetable Stock
Recipe type: Basics
A delicious vegetable stock that is wonderful for sauces and soups. The perfect youthing alternative to a chicken stock.
Makes around 3-4 Litres
  • 2 Onions (160g)
  • 2 Carrots (210g)
  • 6 Celery sticks (280g)
  • 6 Cloves of Garlic (30g)
  • 2 Bay Leaves
  • 1 Kombu stripe (*optional)
  • 5 Black Peppercorns
  • 5 Litres of Water
  • Bunch of Parsley
  • Bunch of Fresh Thyme
  • 2 tblsp Coconut Oil (30ml)
  • Equipment needed:
  • Large Pan with lid, Knife and Chopping Board
  1. Roughly peel and chop the vegetables.
  2. Melt the coconut oil in a large pan, on a medium heat.
  3. Add the onions, carrot & celery and gently fry for around 5 minutes.
  4. Add the garlic (in chunks, not minced) and fry for another minute.
  5. Add the kombu, peppercorns and herbs, pour in the water and bring to a boil with the lid on. Once boiling, reduce to a low heat and leave for around 1 hour.
  6. If you leave longer, the flavours will become more intense.
  7. Allow to cool then strain.
  8. The stock can be frozen whilst fresh and used within the next few weeks and the remaining vegetables can be blended to make a soup.
Recipe by EPJHealth at