Skinny Vegetable Stock

Ice cubes are a great way to store left over stock



2 ½ L water

3 Garlic cloves – bruised

1 Celery stick

2 Onions quartered

bunch of Parsley

3 Bay Leaves

1 Tbsp Thyme


pepper corns


  1. Add all ingredients to a large pot
  2. Bring to a boil then reduce the heat to a simmer with lid on for about 60 minutes
  3. Cool, strain then separate into 500ml portions - remember to label them 'Veg Stock'
  4. Freeze

NOTE: in P1 DO NOT use potato, carrot or parsnip to make vegetable stock – it results in weight gain