Vegetable Stock


Preparation10 minutes
Cook time4 hours 0 minutes
ServingsMakes about 20 cups


  • 2 Yellow Onions, quartered but not peeled
  • 4 Carrots, roughly chopped but not peeled
  • 4 Stalks of Celery, roughly chopped
  • 2 Tomatoes, halved
  • 6 Cloves of garlic, not peeled and left whole
  • 2 Tbsp of Olive Oil
  • Small handful of Parsley
  • Few Peppercorns
  • Healthy Pinch of Salt
  • 1 Small Dry Bay Leaf


    1) Preheat your oven to 425 degrees, add the veggies onto a baking sheet, toss with some oil and salt and roast the veggies for 25 minutes.

    2) Add the roasted veggies to a large pot along with the parsley, peppercorns and bay leaf and 20 cups of water. Bring to a boil, reduce the heat down to as low as possible, pop a lid on the pot and slowly simmer for about 3 to 4 hours.

    3) Allow to cool before straining and storing.

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