Homemade Vegetable Stock

Categories: Dinner Lunch

This needs to be a staple in everybody’s fridge. Homemade stock adds a powerful punch of flavour to almost any savoury meal. It’s so versatile and is great in both meat and vegetarian meals. Store brought stocks can be full of flavours, colours, preservatives and thickeners. They are also extremely high in sodium (salt). Make your own; it’s simple and it could possibly be the best stock you have ever tasted. Nourishing your body

Nourishing your body

Vegetables provide our bodies with the nutrients we need to grow strong and stay healthy. Himalayan rock salt contains at least 84 naturally occurring trace elements and helps regulate the water content throughout the body.


1 brown onion
2 carrots
1 tomato
1 zucchini
3 celery stalks
1 bunch of parsley
3 sprigs rosemary, stalks removed
¼ cup olive oil
1 cup water
100gm Himalayan rock salt


Blend all the ingredients, minus the salt in a high-speed blender until pureed.
Transfer ingredients to a small saucepan and add the salt.
Cook on medium heat with the lid on for 20 minutes.
Store in an airtight container in the fridge for up to 6 months.

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