Easy-peasy veggie stock
This nourishing homemade veg stock is a kitchen essential — packed with earthy veggies, warming spices, and fragrant herbs. It’s the perfect base for soups, stews, risottos, and sauces, and a beautiful way to stretch your ingredients and cut back on waste. Big on flavour, low on fuss — just simmer, strain, and store!
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3 large celery stalks, roughly chopped and leaves removed
3 brown onions, roughly chopped (skins can be left on if desired)
3 carrots, unpeeled and roughly chopped
3 bay leaves
¼ bunch of thyme
1 bunch parsley
4-6 cloves
1 teaspoon peppercorns
2-3 star anise
5 Litres of water
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Build the pot. Pop all your chopped veggies, herbs and aromatics into a large pot. Cover with water and bring to the boil over high heat.
Simmer low & slow
Once boiling, let it bubble away for 5 minutes, then turn the heat down and let the stock gently simmer for about 2 hours. This slow cook coaxes out all the flavour.Strain it out
Strain the liquid, discarding the cooked veggies and herbs (they’ve given their all!).Store for later
Keep your golden stock in the fridge for up to 7 days, or once cooled, portion and freeze it for up to 3 months, ready to use in soups, curries, risottos or sauces.
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Snapshot!
Exact numbers vary depending on the mix of veggies, but here’s the gist:
Low in energy & fat – stock is light and hydrating.
Very low sodium if you skip the salt (much healthier than store-bought).
Natural source of micronutrients with trace amounts of potassium, magnesium, and vitamins leach into the stock.
No fibre or protein (these stay in the discarded veg).
What it means on the plate
Veggie stock is more about flavour + function than nutrients. It’s a base that helps you add richness and depth to meals without extra salt, fat or packaged additives.
Food group balance
Vegetables: minimal once strained (flavour only) → Think of stock as a foundation ingredient, not a standalone serve.
CWJ tweaks
Boost flavour: roast the veg first for a deeper, caramelised taste.
Tailor it: add fennel, mushrooms, or seaweed for different flavour notes.
Kidney-friendly: stick with low-potassium veggies if needed.
Low-waste: freeze in ice cube trays for easy portioning.
CWJ Takeaway
A nourishing, low-sodium base that turns everyday dishes into flavour-packed meals. Stock may not bring big nutrients, but it brings the magic of depth and comfort to your cooking.
