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SugarDoctor Recipe Vegetable stock in a pan
Dinner, Lunch

homemade vegetable stock

This homemade, delicious vegetable stock demonstrates that you can achieve great flavour without the salt by using high-quality ingredients full of flavour. I have to say it is one of the most flavourful stocks I have made, even more so than chicken or beef stocks.

Ingredients

4 carrots, peeled and chopped

2 large onions, chopped

1 head of celery, chopped

1 leek, chopped

6 cloves garlic, peeled

1 tsp black peppercorns

2 bay leaves

2 and 1/2 litres water

1/4 cup sun-dried tomatoes

1 small handful fresh parsley

a few sprigs of thyme

Method

Add all the ingredients to a large pot. Bring it to a boil and lower heat to a simmer.

Allow to simmer, uncovered, for 1 to 1 and 1/2 hours. To finish, allow to cool for 15-20 minutes. Place a strainer over a large bowl and pour the stock into the strainer, allowing the liquid to pour through.

Once finished, you can either use your vegetable stock straight away, store in the fridge or freeze down into portions for use in the future. If stored in the fridge, it will last for three to four days.

Andy’s Sugar Safe® Tips

The vegetables will have lost all of their nutrients and flavour in the stock cooking process, so it is not a good idea to eat them. All the good stuff is now in the stock once it has been made! If sun-dried tomatoes are too expensive in your country (which some people find), a small amount of tomato paste (roughly a tablespoon) is a good substitute. When buying your ingredients, you might want to consider opting for organic vegetables. Here’s why.

Unlike shop-bought veggie stock (even organic!), this fresh and natural recipe does not include palm oil, which is harmful to the environment and our heart health. Nor does it contain added sugar, which can likewise be found in stock cubes. In fact, this recipe is about as healthy and nutritious as it gets.