Food Babe's Vegetable Stock
Prep time
Cook time
Total time
Serves: 4-5 cups
  • 1 tablespoon coconut or olive oil
  • 1 yellow onion, chopped
  • 2 carrots, chopped
  • 4 celery stalks, chopped
  • 4 cloves garlic, peeled
  • 4 scallions, chopped
  • 6 sprigs fresh parsley
  • 6 sprigs fresh thyme
  • 1-2 bay leaves
  • ½ teaspoon sea salt, more or less as desired
  • 2 quarts filtered water
  1. Heat the oil in a large pot over medium heat.
  2. Add all of the ingredients except the salt and water. Cook for 5-7 minutes, stirring often.
  3. Add the salt and water and bring to a boil. Cover and turn the heat down to a simmer and cook for 45-50 minutes or until the liquid is reduced by almost half. (Alternatively, you can make this in a slow cooker on low for 8-16 hours)
  4. Strain the liquid into a glass jar to store. You can store the stock in the refrigerator for up to 3 days or in the freezer for up to 3 months.
**Please choose all organic ingredients if possible.**
Recipe by Food Babe at