Best Vegetable Stock Ever

Making your own stock will take your soups, risottos, and stews to the next level, because the veggies release so much aromatic flavour when grated! You’ll never see a simple stock the same way.

Preparation time Prep: 20 mins
cook 30 mins
Skill level Easy Peasy

You will need:

  • 2 tablespoons vegetable oil
  • 2 carrots
  • 2 brown onions
  • 2 celery sticks
  • 1 clove garlic
  • ¼ fennel bulb
  • 5 black peppercorns
  • 1 bay leaf
  • 6 parsley stalks
  • 3 sprigs thyme
  • 2 cloves
  • ½ glass white wine
  • 1 ¾ litres water
  • Pinch salt
Recipe: Simon Toohey


  • 1Grate everything with a cheese grater except the herbs, spices and wine.
  • 2Add the oil to a large pot on medium–high heat. Dump in the vegetables, a good pinch of salt, and the herbs and spices. Sauté until they become soft, roughly 7 minutes.
  • 3Add the wine and cook off, then add 1 ¾ litres of water. Simmer for a minimum of 20 minutes with the lid off. The colour of the water will change as it absorbs the flavours of the vegetables.
  • 4Place a strainer over a large bowl, and pour in the contents of the pot, using a spoon against the strainer to squeeze out as much liquid as possible from the veggies.*
  • 5Use the stock straight away, or cool it down and keep in the fridge for up to 5 days, OR freeze it to use later. Makes 2 litres.

*Tip: Don't discard the vegetables! They've already been grated and cooked so are ready to fry up in an okonomiyaki-style pancake.

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