Vegetable Stock

  • Ready in: 3 hours 30 minutes
  • Complexity: very easy
  • kcal: 87
Vegetable Stock


  • 2 onions, quartered
  • 2 carrots, quartered
  • 4 tomatoes, halved
  • 1 leek, quartered
  • 2 tbsp rice bran oil
  • 2 celery sticks with leaves, chopped
  • 6 button mushrooms, sliced
  • 6 sprigs parsley
  • 2 Bay leaf
  • 3 sprigs thyme
  • 3 black peppercorns


  1. Preheat oven to 200°C. Put onions, carrots, tomatoes and leek in a roasting pan. Drizzle with oil then roast for 30 minutes.
    Transfer the vegetables to a large stockpot and add enough water to cover them by 2 cm. Add 
    SIDS CRAZY SALT and the remaining ingredients then slowly bring to the boil, skimming off any scum that comes to the surface. Simmer for 2 hours, topping up with water to keep vegetables submerged.
    Strain through a sieve lined with muslin and discard the solids. Allow the stock to cool.

    Freezing: Pour the stock into rectangular molds, 200 ml each, for ease of storage. That way, once frozen, you can put them in a clearly marked plastic container with a lid.