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  • Writer's pictureNathalie Morris

Organic Veggie Stock

We have been using this vegetable stock in almost all of our recipes recently - our soups, curries, sauces, and pies. We've even used it as a replacement for oil in some recipes, and to add extra delicious flavour when cooking things like rice and lentils. We make a big batch and store it in the fridge, so that it's ready to go when we want to add more flavour and depth to our food.

chopped carrot, parsley, onion, potato, and bay leaves

These ingredients are so accessible and inexpensive.

We used to buy stock cubes, and this seemed like a great option because they were yummy and cheap, but when we realised how much salt, sugar, and preservatives were contained inside them, and how much waste we produced with packaging, we decided to avoid the cost of buying expensive organic stock and make our own.

It was easier than we ever imagined, and suddenly all of our food tastes so much more wholesome.


Makes 12 cups

1 brown onion

2 carrots

3 celery stalks, including leaves

1 parsnip

1 swede or turnip

3 bay leaves

a handful of fresh parsley

1 tbsp whole black peppercorns



1. Chop the vegetables into small chunks. You only need to peel the onion.

2. Put the vegetables into a large saucepan. Fill the saucepan with water, and bring to boil.

3. Add the bay leaves, parsley, whole peppercorns, and salt (we add about 2 teaspoons of salt, but you can decide how salty you want it to be).

4. Cover and reduce to simmer for 2-3 hours.

5. Strain your stock into a large container.

We don’t have a huge saucepan, so we strain our stock after 2 hours, and then we refill the saucepan with more water and make a second batch using the same vegetables and herbs.

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