Simple Vegetable Stock

Here’s another basic stock recipe. I must say I use this stock more than chicken stock, maybe because vegetables are readily available in my fridge and sometimes I think it’s healthier. When my son was switching into solids, I made loads and loads of this stock to cook his porridge. He might not be able to bite into meat but I think with a stock like this, he’s getting his nutrients.

You must not over-simmer your vegetable stock though because after a certain period, they tend to lose their quality in terms of taste and nutrients. If you have leftover rice and do not know what to do with it, just make porridge with the stock (yes, you can make porridge with cooked rice) and add some additional vegetables like say pumpkin, sweet potatoes or butternut squash. For mums out there with young kinds, this is a good tip. I will post up a recipe soon on my son’s standard pumpkin porridge.

The vegetables you use can vary but I think you shouldn’t use cabbage though. Not Chinese cabbage but the normal cabbages. Something about cabbage that makes the soup all scummy and claggy. Not to mention it looks rather unappetising.



Fresh corn on the cob
2 cloves garlic
Black Peppercorns
Bay leaves
Olive oil
Sea salt


1. Chop your vegetables. Leave the garlic cloves whole.
2. Divide the cob of corn into 3 parts or 2 depending on how long it is.
3. Heat up your stock pot. Add a bit of oil and brown your vegetables slightly with a bit of sea salt. It doesn’t have to be super cooked, just slightly translucent.
4. Add enough water to just about cover.
5. Toss in your black peppercorns, bay leaves and garlic cloves.
6. Let it come to a rolling boil and then lower your heat to a simmer. Simmer for at least an hour or 1 1/2 hours.

Here are some more tips for really flavoursome vegetable stock.

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