Kidspot Kitchen

Kidspot Kitchen

Vegetable stock recipe

Vegetable stock is a great base for risotto and soups. Making your own is great way to ensure you get that full flavour. Find more on Kidspot New Zealand.



  • 2 tbsp olive oil
  • 2 onions, chopped
  • 2 cloves garlic, crushed
  • 2 carrots, chopped
  • 2 ribs celery, chopped
  • Salt
  • 2 tomatoes, chopped
  • 1 cup button mushrooms, sliced
  • 1 tsp black peppercorns
  • 1 bay leaf
  • 6 cups cold water


In a pot, heat the olive oil and gently fry the onions, celery and carrots with a sprinkle of salt for 5 minutes.

Add the mushrooms and tomatoes and fry for a further 2 minutes.

Pour in the cold water and add the peppercorns and bay leaf.

Bring to the boil and simmer for 1 hour. Strain and discard vegetable solids.


  • Salting the vegetables as you saute them ensures that they release water and they are less likely to burn.
  • The finer you cut your vegetables, the more flavour you are likely to extract from them.
  • I like to use cherry tomatoes instead of regular tomatoes if I can. They have a delicate flavour.
  • Browning the vegetables before you add the water, brings out the natural sugars and releases the vegetables flavours.
  • Mushrooms give your stock body so be generous with them.
  • Starting with cold water is a way to ensure that all the flavours are extracted from the vegetables.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.

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