Best Vegetable Stock

    2 hours

    After making this stock, don't waste the vegetables that remain in the sieve. They are delicious to eat hot or cold, and can be used for baby food. Also try puréeing the vegetables and adding them to your favourite tomato-based pasta sauce.

    44 people made this

    Serves: 8 

    • 450g celery
    • 680g onions
    • 450g carrots, cut into 2cm pieces
    • 450g tomatoes, cored
    • 450g green capsicum, cut into 2cm pieces
    • 225g turnips, cubed
    • 2 tablespoons olive oil
    • 3 garlic cloves
    • 3 whole cloves
    • 1 bay leaf
    • 6 whole black peppercorns
    • 1 bunch fresh parsley, chopped
    • 3 litres water

    Preparation:30min  ›  Cook:1hour30min  ›  Ready in:2hours 

    1. Preheat oven to 230 degrees C.
    2. Remove leaves and tender inner parts of celery and set aside. Toss onions, carrots, tomatoes, green capsicum and turnips with olive oil. Place vegetables in a roasting tray and put in preheated oven, stirring every 15 minutes. Cook about one hour or until vegetables have browned and onions start to caramelise.
    3. Put the browned vegetables, celery, garlic, cloves, bay leaf, peppercorns, parsley and water into a large stockpot. Bring to a boil. Reduce heat to simmer and cook uncovered until liquid is reduced by half.
    4. Pour the stock through a sieve in to a large bowl or saucepan. This vegetable stock can be used immediately or stored for later use.

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    Reviews in English (99)


    Loved this! I make lots of risotto, so this is a perfect recipe for me. Also, I purée the leftover vegetables and add them to a spaghetti sauce for later meals.  -  30 Sep 2006  (Review from Allrecipes USA and Canada)


    This is very good, I made it as it was written. Make sure and reduce it down or it will not have much flavor.  -  23 Nov 2006  (Review from Allrecipes USA and Canada)


    After straining, I added 1 can of diced tomatoes, with juice, 1 can dark red kidney beans, and 1 can Cannelini beans, and brought it back to a boil. Then I added 1 cup of Pastina shaped pasta, and cook it for 4 minutes. It made a great hearty vegetarian soup, and I got some protein in there too! Thanks Tom, for this great broth!  -  19 Dec 2004  (Review from Allrecipes USA and Canada)