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+ servings

Vegetable Stock

Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Servings: 1 quart
Shared by: Louis P. De Gouy


  • ¼ cup olive oil
  • 1 onion sliced
  • 2 carrots sliced
  • ½ white turnip sliced
  • 2 stalks of celery chopped
  • 1 to mato peeled and quartered
  • 1 large bay leaf
  • 1 sprig of thyme
  • 4 sprigs of fresh parsley
  • 4 whole peppercorns bruised
  • 1 whole clove
  • ¼ teaspoon salt
  • 2 Rapunzel bullion cubes Regular with Sea Salt Flavor
  • 4 cups of water
  • *Optional: we like to add fresh rosemary and basil too when available.


  • Heat the olive oil in a medium saucepan. Add onion, carrots, turnip, and celery. Cover the saucepan and cook the vegetables on a low heat for 25 minutes. Stir frequently.
  • When the vegetables are cooked, add tomato, bay leaf, thyme, parsley, peppercorns, clove, salt, bullion, and water to the saucepan. Cover the pan and allow the mixture to simmer for 1 hour.
  • At the end of the hour, taste the stock. Add another bullion cube if needed, stir the stock, and continue cooking for another 10 minutes. When the stock is done, pour the mixture through a fine strainer into a bowl.
  • The vegetable stock can be used immediately or cooled and stored in the refrigerator. It will stay fresh for several days if kept in glass jars.

Bon appetit!