Hayley's Health Foods

Concentrated Vegetable Stock.




nut free


Concentrated Vegetable Stock


  • Extra Virgin Olive Oil (2 Tbsp)
  • Leek (1)
  • Fennel Bulb (1)
  • Carrot (3)
  • Celery (2 stalks)
  • Tomato (2)
  • Garlic (2 cloves)
  • Bay Leaves (2)
  • Parsley (1 bunch)
  • Rosemary (1 sprig)
  • Dried Thyme (1 handful)
  • Pink Himalayan Salt (2 Tbsp)


  1. Cut up all the herbs and vegetables.

  2. Heat the oil in a large pot on medium-high heat.

  3. Add all the vegetables, herbs and salt and stir thoroughly.

  4. Reduce the heat to low and place a lid on the pot.

  5. Cook for 45-60 mins or until all the vegetables are nice and soft, whatever comes first.

  6. Remove the lid and cook for a further 5 minutes until the stock is nice and thick.

  7. Leave the stock to cool and then blend it all up with a stick blender.

  8. The stock can be frozen for future use, using a ratio of 1 Tbsp of stock for each cup of water (I freeze mine in an ice cube tray for ease of use).

How this recipe promotes a healthy gut

When you buy vegetable stock at the supermarket there is of course some vegetables in the mix, but they are likely to be sitting in a not so nice concoction of MSG, "natural flavourings", sugar and/or many other things. When you make your own stock at home you are keeping these extra chemicals out, which your body will thank you for.