Vegetable Stock

Surprise your family and friends with your own vegetable stock preparation, nothing compares to it! A little time consuming but easy-to-prepare recipe, you can make it in large quantities and freeze for later use.

Ingredients (for 2)

  • 1/2 leek
  • 1 potato
  • 1 large carrot
  • 1 red tomato
  • 1 tsp thyme
  • 1 stalk celery
  • 1 tbsp parsley
  • 1 onion
  • 1 tbsp bay leaves
  • 6 cups water


  • Thickly slice all vegetables: carrots, potatoes, leeks, and celery stalks, coarsely chop the onion and dice the tomatoes
  • Put all the veggies in a large pan, add all the remaining ingredients and bring to boil, then lower the heat, cover and simmer for 30 minutes
  • Strain the stock through a fine sieve into a large container to remove any remaining solids, pressing the solids against the side of the sieve to extract all the liquid and flavors
  • Allow the stock to cool completely and then reserve into a covered container for future use!

Best Served With

You can use vegetable stock for gravy, soups and virtually all liquid based courses like risotto.