This easy to make healthy vegetable stock makes a great base for soups and casseroles. Add your favourite spices or miso paste to increase the depth of flavour. A great way to use kitchen scraps so nothing is wasted!


1 tbsp olive oil (optional)

5 litres filtered water

2 brown onions

3 carrots

3 celery stocks with some leaves

1/2 kohl rabi, chopped

1 turnip, swede or

2 parsnips, chopped

5 cloves garlic

1/2 cup dried mushrooms

handful parsley

3 sprigs thyme

2 bay leaves

1 tsp dried rosemary

1 1/2 tsp dried oregano

3-4 peppercorns

sea salt to taste


Reconstitute  dried mushrooms in a little water and put aside.

Method 1: Place water in pot. Clean and chop vegetables and place in pot. Let simmer for 30 minutes and add mushrooms and herbs. Let simmer for another 30 minutes. Let stock cool and strain broth through a sieve. 

Method 2: Saute onion, carrots and celery in olive oil. Add water, bring to boil and reduce heat to simmer simmer for 30 min. Add herbs and mushrooms and let simmer for a further 30 minutes.  Let stock cool and strain broth through a sieve. 

Stock can be stored in containers for the freezer.