Simple veg stock for soups and curries | Homemade Vegetable stock recipe

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Elevate the flavors of your soups and curries with this simple yet robust Homemade Vegetable Stock. This go-to recipe is a staple in my kitchen, prepared over the weekend to use into my soups and curries for 2-3 days through the week. Not only does it enhance the richness of soups and curries, but it also serves as a healthy foundation, making it a must-have in any home kitchen.

Video recipe:



  • 2 liters water
  • Handful of chopped celery
  • 1 roughly chopped carrot
  • 1 onion
  • 1/2 cup chopped leeks
  • Whole pod of garlic
  • 2-3 bunches of spring onions
  • 1 bay leaf
  • 1/2 tsp peppercorns


  1. In a large deep stock pot, bring 2 liters of water to a simmer.
  2. Add a handful of chopped celery, roughly chopped carrot, onion, chopped leeks, a whole pod of garlic, spring onions, bay leaf, and peppercorns to the pot.
  3. Allow the mixture to boil until it reduces to less than half, infusing the water with the essence of the vegetables and spices.
  4. Strain the stock to remove the solid ingredients, leaving behind a flavorful liquid.
  5. Use this aromatic vegetable stock immediately in your soups and curries for an added depth of taste.
  6. Refrigerate any remaining stock; it can be stored for 4-5 days, allowing you to enjoy the convenience of a homemade base for your culinary creations throughout the week.

This Homemade Vegetable Stock not only simplifies your cooking process but also ensures that your dishes are infused with a wholesome and natural flavor. Incorporate this versatile stock into your kitchen routine, and experience the difference it makes in transforming ordinary recipes into extraordinary culinary delights.

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