Simple Vegetable Stock Recipe

Gemüsebrühe im Messbecher



  • 2 medium onions, halved
  • 4 medium carrots, chopped
  • 1-2 celery stalks, chopped
  • Optional: leek or fennel tops, chopped
  • 1 garlic bulb, halved
  • Handful of fresh parsley
  • 1 small bunch fresh thyme
  • 3 bay leaves
  • 2 teaspoons sea salt
  • 1 teaspoon black peppercorns
  • 10-12 cups filtered water


  1. In a large pot, combine onions, carrots, celery, leek or fennel tops (if using), garlic, parsley, thyme, bay leaves, salt, peppercorns, and water.
  2. Bring to a boil over high heat.
  3. Reduce heat, cover the pot, and simmer gently for 1 hour.
  4. Strain the stock through a fine-mesh sieve or cheesecloth, discarding the vegetables.
  5. Season the stock to taste with additional salt and pepper, if desired.


  • The stock can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.


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