Inspirational recipe #1 – Vegetable stock

Ok, I know vegie stock doesn’t sound really all that inspiring – but the most awesome thing about it – and chicken stock too – which I will post in coming days – is that it can be the foundation to make many fantastic dishes – vegetarian risotto – curries, soups and much, much more.  I actually penned this recipe for my brother, who recently took over a fruit and veg shop on the Surf Coast called Anglesea Fruitz


Now if you want to go somewhere and be inspired by fresh produce and amazing gourmet stuff including olive oil, awesome pasta, the most amazing yogurt on the planet (I’m not joking!!) – then this is definitely a place to stop by – fill your basket and go home and have some fun in the kitchen. It can be found at the Geelong end of the shopping strip in Anglesea – which is at the start of the Great Ocean Road, Victoria Australia. Here is the website to learn more about Anglesea – it truly is a beautiful seaside town and the gateway to many other natural wonders of the world – including the Twelve Apostles 

The Twelve Apostles 

Ok, so onto the recipe!! The best thing about it is it is simply, healthy, delicious and you can freeze it for future use. Normally I’m not a big fan of freezing, but this works really well 🙂 

There is also no need to peel any of the ingredients and only very rough chopping is needed as the vegetables are strained away later, leaving behind only their natural goodness. 

Vegie stock
– 3 stalks of celery – roughly chopped (include top leaves for extra flavour)
– 3 carrots – roughly chopped
– 2 large brown onions, unpeeled, roughly chopped
– 1 handful of fresh parsley
– 2 leeks (use only white parts) roughly chopped
– 3 cloves of garlic – crushed
– 6 pepper corns
– 2 bay leaves
– A few good pinches of sea salt (to taste)
– I stalk of lemon grass – bruised (optional)
Combine all ingredients in a large saucepan and pour over enough cold water to cover all the vegetables.
Cover and simmer gently for about 1 hour.
Remove from heat and strain into a clean bowl, pressing the vegetables to extract the flavour. Refrigerate and use as required.
Makes around 5 cups.

About Lisa Mary Foreman @ Uforic Food

I'm the creator Uforic Food - a blog compiled by three journalists whose talents lie in telling fabulous food stories. I'm on a journey to prove you can be healthy and passionate about food at the same time. Ruza lives in the city and is all about sharing her urban food experiences. Laura is the domestic goddess of the group and loves all things food, family and from the heart. Join us at the Uforic Food table where we share recipes, reviews, and all things food. If you'd like to get in touch, email me at

Posted on June 3, 2010, in Recipes, stock. Bookmark the permalink. Leave a comment.

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