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Vegetable Stock

Recipe posted on: 11 January 2010

Organic Vegetable Stock

Recipe information

Serves:2 litres (8 cups)
Prep time: 35 minutes
Cook time: 2.5 hours

Recipe nutrition

Calories: 19 (per serve)
Carbs: 4.1 grams
Protein: 0.8 grams
Fat: 0.2 grams

The vegetable stock will stay fresh in the refridgerator for about 3-5 days. It can also be stored in 1/2 litre containers in the freezer and frozen for about one month.


  • 2 red (Spanish) onions, halved
  • 3 carrots, coarsely chopped
  • 3 large tomatoes, coarsely chopped
  • 1 large red capsicum, coarsely chopped
  • 1 large green capsicum, coarsely chopped
  • 2 Tbsp extra virgin, cold pressed olive oil
  • 3 mushrooms, coarsely chopped
  • 3 fresh (or dried) bay leaves
  • 6 sprigs thyme
  • Handful fresh basil leaves
  • 3 black peppercorns
  • 12 cups water


  1. Combine tomatoes, carrots, tomatoes and capsicum in a large roasting pan and cover with the olive oil.

  2. Roast the vegetables at 200°C (400°F) for about 30 minutes, or until the vegetables just start to go a golden brown.

  3. Transfer the vegetables to a large pot.

  4. Add all the rest of the ingredients and cover with 3 litres (12 cups) of water.

  5. Bring the stock to the boil over medium heat, skimming the scum as it arises to the surface.

  6. When the stock has reached the boil, reduce the heat and simmer, uncovered for about 2 hours.

  7. Cool the stock a little.

  8. Put a muslin cloth over a large strainer which is over a large pot and strain the stock, discarding the solids (they can be eaten if desired).

  9. Cool the stock and refridgerate it covered until it is ready to be used.

Organic ingredients should be used, as they tend to have more flavour, more nutrients and less of the nasty chemical residues.

Nutrition Information Amount % Daily
Calories 19 0.1%
Calories from fat 2 0.1%
Total fat 0.2 g 0%
Saturated fat 0 g 0%
Cholesterol 0 mg 0%
Sodium 16 mg 1.0%
Carbohydrate 4.1 g 1.0%
Dietary fibre 1.2 g 5.0%
Sugars 2.4 g 8.2%
Protein 0.8 g 0%
The % daily values are based on a diet of 2000 calories per day
These are approximate values.


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