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Vegetable Stock 


This Recipe is a staple and a great way to add all the health benefits of vegetables and their amazing flavor to every grain you cook.
This is also the best hack to make soup or stews without artificial chemicals and flavoring, but that are quick, and most importantly, that everyone will love! 


1 tablespoon olive oil

2 onions roughly chopped

2 smashed garlic cloves

4 stalks of celery roughly chopped

4 carrots roughly chopped

1 head of parsley or cilantro

1 large handful of fresh thyme

1 tablespoon of cumin

1 teaspoon of turmeric

1 teaspoon of sweet paprika

2 teaspoons of salt

A small amount of fresh ground pepper

2 Liters of water/ 5 cups

I like to add any extra leftover vegetables I have around such as kohlrabi, parsnip, lettuce, dill or sweet potato



Heat the olive oil in the pot and sauté the vegetables.

Bring the water to a boil and simmer on the lowest flame for 1 hour

Strain the stock and use for any soup or to replace water in your grains

I hate to waste the vegetables and so I pull out any stalks from the herbs and use my hand blender to purée the leftover vegetables to make patties, or a quiche.

For patties I add 1 cup of soaked oat-bran for every 2 cups of puréed vegetables and season with salt and pepper.

I add in 1-2 eggs and cover sauté in olive oil.

For a quiche I add 4 eggs and 1 package of soft goat cheese and bake at 350 F or 185 C until set. 

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