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Three mason jars filled with home made vegetable stock on a dinner table, decorated with carrots, broccoli and other veg

best homemade vegetable stock

  • Author: Christiane
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes
  • Yield: 1 liter 1x


Perfect soup base! With this easy and nutritious vegetable stock, you can enrich any soup, curry or other sauce-based dish. Use fresh, stored or wilted veggies – well cooked, the result is always delicious.



For 1 large mason jar (= about 1 l of stock)

1 tbsp rapeseed or coconut oil

1 onion or leek, coarsely chopped

1 carrot, peeled and chopped

2 garlic cloves, sliced

1 fresh chili (optional)

34 handfuls cleaned and coarsely chopped vegetables such as celeriac, cabbage leaves, celery (including leaves), kohlrabi, tomatoes, mushrooms, fennel bulbs, spinach or kale. Great are also unused things like the stems of broccoli and cauliflower, zucchini ends or bell pepper lids.

2 liters of water

1 rosemary sprig

1 thyme sprig

2 dried bay leaves

1 tbsp tomato puree (optional)

Salt and pepper to taste


  1. Heat rapeseed or coconut oil in a large pot on medium-high heat. Put in onion (or leek/scallion), garlic and carrot pieces and fry until the onions are translucent. If you use tomato puree and chili, add it now and quickly stir it in.
  2. Add 2 liters of water and bring the mix to a boil.
  3. Add all your remaining vegetables into the pot and stir them in, until all of them are covered by water. Bring the water to the boil again. Add salt, pepper, rosemary, thyme and bay leaves.
  4. Lower the heat to medium-low and keep your stock simmering for at least one hour, stirring occasionally.
  5. After one hour, taste the stock and add more salt if needed. If you feel the stock needs to reduce further and enhance the flavour, keep it on the stove simmering away a bit longer until you feel it is just right.
  6. Turn off the heat and let the soup sit for 5 minutes. Carefully remove the vegetables from the pot and discard. Fill the stock into a mason jar and seal immediately.


In the fridge, the stock lasts for about a week. For longer storage, freeze smaller units of one cup each or even smaller batches. That way you can pull them out in just the amount you need.

Feel free to add additional healthy spices! Suitable are ginger (sliced fresh ginger or ginger powder, turmeric powder, sliced lemongrass, kaffir lime leaves, cumin or fennel seeds. Play around for your taste buds and make a slightly different stock every time!

  • Category: basics
  • Method: boil and simmer
  • Cuisine: international