Vegetable Stock - Elizabeth Peddey School of Cookery and Gastronomy
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Vegetable Stock

26 Feb Vegetable Stock

Recipe By: Elizabeth Peddey

This bit of deliciousness is entirely dependant on the quality of the vegetables that you use.

You can also add mushroom stalks, the crunchy green ends of kale, a leaf of silverbeet from your garden etc etc.

When you strain the stock, reserve the vegetables – there is nothing more delicious than beautiful fresh vegetables cooked in this way. Dress the vegetables with a little extra virgin olive oil and sea salt.

If you prefer to keep the vegetables for later – pack them into a bowl or a jar, cover with the stock and store in the refrigerator for 3 – 5 days.   Be sure to use up the stock too!

Freeze your vegetable stock flat in snap lock bags – at least for 3 months.


1 Brown Onion, whole, unpeeled, sliced in half

The coarse outer green leaves of 1 – 2 leeks, well cleaned

2 Carrots, coarsely chopped

1 – 2 Turnip, coarsely chopped

1 Celery Stick, coarsely chopped

3 Cherry Tomatoes / 1 large tomato

3 Bay leaves

2 -3 Parsley Stalks

2 Teaspoons Sea Salt



Place all of the vegetables into a 3 – 4 litre saucepan and cover with 2 litres of water.   Add the salt and gently bring to the boil.


Lower the heat and simmer gently for at least 20 minutes, or up to an hour


Allow to cool slightly.

Strain into a bowl.


Once cool, bottle and refrigerate the stock to use over the next 3 – 5 days or use it straight away