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Tasty Thursday – Healthy Vegetable Stock Recipe

By March 28, 2012April 16th, 20144 Comments

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Healthy Vegetable Stock

This is a perfect base for soups, sauces, or even risotto…my favorite, and it is super easy and very tasty.


What you need:

1 tbs EVOO
1 1/2 cups leeks, chopped (all vegetables in 1 inch chunks)
1 1/2 cups onions, chopped
1 large bay leaf
Several sprigs of fresh thyme
Several sprigs of fresh parsley
1 1/2 cup carrots, chopped
1 cup celery, chopped
Black pepper and sea salt to taste
8 cups water



1. Add EVOO in a large pot over medium heat. Stir in the leeks and onions, then reduce the heat to low. Cover and cook for 20 minutes without lifting the lid.

2. Tie the herbs together into a bouquet and add to the pot along with the carrots, celery, sea salt, pepper and water. Increase the heat and bring slowly to a boil, skimming the surface if necessary to remove any foam. As soon as the water boils, reduce the heat to low and simmer for 35 minutes.

3. Strain the stock into a large heat proof bowl and set aside to cool. Keep chilled or freeze.


Nutrition Facts:

Makes about 1.75 litres
Preparation time: 15 minutes
Cooking time: 1 hour

Calories: All you need to know is that all ingredients are vegetable based and water…we don’t count calories in vegetables.

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