Vegetarian Stock

Vegetarian Stock


60 people made this

A good stock is the basis for many dishes, especially soups and sauces. You can use whatever vegetables you have on hand, but avoid broccoli or cabbage as they will overwhelm the stock.


Serves: 8 

  • 1 whole head garlic
  • 4 carrots, cut into chunks
  • 4 stalks celery, cut into chunks
  • 3 onions, cut into chunks
  • 1 green capsicum, quartered
  • 1 tomato, quartered
  • 1/3 cup (85ml) olive oil
  • 1 pinch salt and pepper to taste
  • 8 cups (2 litres) water
  • 1 1/2 teaspoons dried thyme
  • 1 1/2 teaspoons dried parsley
  • 2 bay leaves

Preparation:35min  ›  Cook:2hours30min  ›  Ready in:3hours5min 

  1. Preheat oven to 200 degrees C.
  2. Cut the top off the head of garlic. Arrange the garlic, carrots, celery, onion, capsicum and tomato on a large baking tray in a single layer. Drizzle the olive oil over the vegetables; season with salt and pepper.
  3. Roast the vegetables in the preheated oven, turning every 20 minutes, until tender and browned, about 1 hour.
  4. Combine the water, thyme, parsley and bay leaves in a large stock pot over medium-high heat. Squeeze the head of garlic into the stock pot, and discard the outer husk. Add the remaining roasted vegetables to the stock pot. Bring the water to a boil; reduce heat to low and simmer for 1 1/2 hours; strain and cool.

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