That Sugar Movement


Basic Vegetable Stock

  • Basic Vegetable Stock - Prep Time Prep Time: 15 minutes
  • Basic Vegetable Stock - Cook Time Cook Time: 1.5 hours

While we can buy ready-made stock, there is something great about making your own. You can adjust the flavour to suit you (many stocks taste only of salt!) and it’s a great opportunity to use up some veggie scraps (getting all you can out of each part of the veg!).

So I bet you’re wondering what we can tell you about a vegetable stock that you haven’t heard before? Yes, it’s just vegetables and water, but here are a few tips to help you make a killer stock:

  • Carrots, celery, and onion are the foundation of a good stock
  • Don’t throw your vegetables in whole, cut them into smaller chunks to increase the surface area in contact with the water
  • No need to peel the vegetables. Even the skins of the onion will add some extra flavour
  • Option to roast the vegetables first or brown in the pan
  • Use mushrooms or a parmesan rind for a pleasant umami taste
  • Start with cold water!
  • Longer isn’t necessarily better – an hour or two is all you need to create a great veggie stock
  • Keep vegetable scraps in the freezer to add to your stock, such as celery leaves and onion skins. However, avoid using potatoes or any other high-starch veg (they make the stock cloudy) or brassicas, such as cabbage or broccoli, zucchini or leafy greens (they will make the stock bitter)
  • Use hardy herbs such as parsley, bay, thyme or sage and whole peppercorns to round out the flavour

Our recipe below is a rough guide – feel free to experiment. This version yielded us around 2 litres of stock.


  • 4 - carrots
  • 2 - onions
  • 3 - celery stalks
  • 2 - small fennel bulb
  • 1 - red capsicum
  • 200g - mixed mushrooms
  • 1 - thumb sized knob of ginger
  • 1 - small handful parsley stalks
  • 1tbsp - olive oil
  • 5 - sage leaves
  • 1tsp - whole peppercorns


  1. Roughly chop the vegetables, ginger, and parsley stalks.
  2. Heat the olive oil in a large stockpot and brown the vegetables over medium heat for about 10 minutes.
  3. Add the rest of the ingredients, and cover with enough cold water, so it’s about two inches above the vegetables.
  4. Bring to the boil and simmer gently for 1.5 hours.
  5. Strain* and season with salt. Use straight away, or cool and keep in the fridge for up to a month or in the freezer for up to 3 months.

*Just be careful not to do what we’ve done in more distracted moments and strain the stock down the sink! Remember to strain it into a receptacle!

Get inspired


Many breakfast foods are hot spots for added sugar, not in ours though!
Read More That Sugar Movement - Breakfast


Kids in the kitchen! Get them connecting with whole and natural foods, not processed and packaged.
Read More That Sugar Movement - Kids


Sure these may take a bit more effort to prepare than opening a packet of biscuits but it's worth it!
Read More That Sugar Movement - Snacks


A lunch of leftovers or a fresh feast to keep you going throughout the afternoon?
Read More That Sugar Movement - Lunch


In general, we aren't eating enough plant-based food so here is a good place to start.
Read More That Sugar Movement - Vegetarian


Dinner doesn't have to be difficult or time-consuming, just tasty. Let us help you!
Read More That Sugar Movement - Dinner

Content Unavailable

We're sorry this content is only available to users in Australia and New Zealand.

Back to home
That Sugar Movement