Perfect Homemade Vegetable Stock - Whole Food Plant Based

Makes 1 1/2 quarts.

Author Molly Patrick of Clean Food Dirty Girl


  • 2 yellow onions cut into quarters - leave the skin on
  • 4 or 5 celery stalks chopped
  • 4 or 5 small carrots don't bother peeling the carrots, chopped
  • 4 garlic cloves smashed, peel left on
  • a small handful of fresh parsley
  • a few sprigs of fresh thyme
  • 1 bay leaf
  • 1 teaspoon whole black peppercorns
  • 1/2 teaspoon sea salt optional, of course
  • 10 cups of water 2.35 liters


  1. This is really easy. All you do is place the veggies in a large pot, add the water and bring to a boil.
  2. Turn the heat to low and simmer for one hour, uncovered.
  3. Take out the veggies with a slotted spoon and strain the stock through a fine sieve.
  4. Let cool and then refrigerate or freeze (or do a combination of the two). If refrigerating, use within a week.