Vegetable Stock (Broth)

This stock is a great basis for soups, sauces, and glazes.

makes about 13 cups/3.5 litre


  • 1 small leek
  • 1/4 small savoy cabbage
  • 1/2 fennel bulb
  • 2 onions, unpeeled
  • 1/2 small celeriac
  • 1 carrot
  • 2 tbsp oil

    Image Courtesy of Maggie Smith

    Image Courtesy of Maggie Smith

  • 1 tbsp whole black peppercorns
  • 1 tsp fennel seeds
  • 1 tsp caraway sees
  • 1 tbs mustard seeds
  • 2 bay leaves
  • 1 spring rosemary
  • 1 spring tarragon
  • 1/2 tsp lavender flowers
  • 15 cups (1L) water
  • 2 tbsp sea salt


Wash vegetables and chop coarsely. Heat oil and sauté carrots, fennel, onions and celeriac until slightly browned. Add cabbage and spices. Cook until spices develop fragrance (should be somewhat obvious). Add herbs and water. Bring to a boil, simmer for 45 minutes. Stir in sea salt. Pour stock through sieve and fill into sterilized glass bottles or jars or use immediately for soups. Seal and leave to cool. Unopened stock will keep in the fridge for 2-3 weeks.

Adapted from Hiltl. Veggie International: A World of Difference. Orell Fuessli, 2009.

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