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Homemade Vegetable Stock

Prep Time:

2 hours

Cook Time:


4 Servings


About the Recipe


  • 2 litres / 2 quarts water

  • 2 medium carrots (unpeeled), cut in 3 (180g/6oz each)

  • 1 onion , quartered (~250g/8oz)

  • 1 celery stem , cut in 4 pieces (~180g/6oz)

  • 2 garlic cloves, smashed

  • 3 parsley stems

  • 1 bay leaf

  • 1 thyme sprig

  • 1/2 tsp black peppercorns

  • 1/2 tsp coriander seeds

  • 1 tsp salt , kosher/cooking for store bought level salted vegetable stock


Step 1

Simmer 2 hours: Place all ingredients in a large pot. Bring to simmer over high heat, then reduce heat to low and simmer for 2 hours without a lid. The water should not be bubbling, it should just ripple gently. Stock should reduce by about half.

Step 2

Strain, pressing juices out of the vegetables. You should have 1 litre / 1 quart (4 cups) of stock. If you have much more than this, return the strained liquid into the pot and simmer to continue to reduce.

Step 3

How to use: Use in place of store-bought stock in any recipe – 1:1 ratio.

Step 4

Storage: Keeps in the fridge for 5 days, or freeze for 3 months. I usually freeze in 1 cup portions in jars, small ziplock bags (freeze flat for efficient use of space and faster defrosting) or in plastic containers.


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