Classic Vegetable Stock
Prep time: 
Cook time: 
Total time: 
  • 1 onion
  • 2 carrots
  • 1 fennel bulb
  • 2 sticks of celery
  • 1 leek
  • Small handful parsley stalks
  • 2 dried bay leaves, torn
  • 1 sprig thyme
  • 1 sprig rosemary
  • ½ teaspoon whole black peppercorns
  • Cold water
  1. Chop the onion, carrots, fennel, celery and leek roughly into largish pieces.
  2. Place the vegetables, herbs and the black pepper in a large stockpot and cover completely with cold water.
  3. Bring to a gentle boil, then turn down the heat and let the stock bubble away for about 2 - 3 hours.
  4. Strain, being careful not to press down too hard on the vegetables. Discard the vegetables and aromatics.
  5. You can freeze the stock in containers or use it fresh.
Recipe by Food Bloggers of Canada at