Quick Nutritious Veggie Stock

The fridge we have in this apartment is quite tiny. Just enough room for the week’s groceries. No leftovers though! Which means that I can’t make huge batches of stock like I used to and freeze them. I miss my chest freezer.

But S loves soup and so do I, and since I have yet to find stock here and will NOT use bouillon cubes I needed to find a good veggie stock recipe. I turned to Feeding the Whole Family.

DSC01367 I used her recipe as a base and made just a few changes. Since we are still in a vacation rental I also have no jars in which to store my food. So I decided to be frugal and reuse the tomato sauce jars that I had. What’s great about them is that that each jar holds just enough stock for a four-person batch of soup. So, how do I make this yummy stock?


  • 1 leek cut in half and dirt washed out
  • 2 large carrot or two small
  • 1 onion cut in half (skin on if it’s clean and organic)
  • 2 celery sticks
  • 1 sprig of rosemary
  • teaspoon of fresh thyme
  • 3 tablespoons of nutritional yeast
  • 1 piece of kombu

In a medium sized pot over medium high heat, toss in all the ingredients listed above. Fill the pot with water to about 2 inches below the rim. Put the lid on and let it simmer away for a good 45 minutes. When it’s smelling amazing and has gained a nice stock look to it turn off the heat. You can let it sit for a while or scoop out the veggies right then. (don’t forget to add the veggies to your compost bin! I cringe every time I throw these out as we can’t compost right now). Use right away or store in bottle in the fridge for up to a week.

***Note: because this recipe has no fat in it, I like to add a few drop of  olive oil to the jars after they have been filled just to add that air tight seal to them.

I used this stock recently for asparagus soup and risotto. Tell me what soup do you love the most?


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10 Responses to Quick Nutritious Veggie Stock

  1. Meryl says:

    I love reusing tomato jars for the purpose–they’re the perfect tupperware really. I love creamy tomato soup (which I usually make with a tiny jar of veggie stock, come to think of it).

  2. Right now our favourite soup is cauliflower, but we are heading into asparagus season so you can bet there will be some asparagus soup soon.

  3. Renee says:

    Thanks for sharing KC – have added this to my ‘pocket’ app!

    I love soups too – so many to choose from…leek and potato, minestrone, tomato and lentil…yum!

    • KC says:

      Leek and potato! I keep trying to get around to that one. I buy leeks with the intention of making it and then use them in something else. Yummy yummy!

  4. karen says:

    Thanks for a great recipe!!

  5. Cordelia says:

    just visiting from Habit Of Being.
    hello. : )
    enjoying this recipe.
    i’m a soup freak, even in the Summer.

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