Homemade Vegetable Stock

In Dinner, Lunch by BreeLeave a Comment


– 3 large celery stalks
– 1 large carrot
– 1/2 red onion
– 4 small bunches of kale
– 4 sprigs of parsley
– 4 sprigs of cilantro
– 4 large cloves garlic, peeled and smashed
– seasonings: paprika, cayenne pepper, dried thyme leaves, dried basil leaves


Scrub all vegetables and chop into 1/2 inch thick pieces. In a medium sized pot, combine all ingredients together and place pot on high heat for 5-10 minutes. Stirring continuously, add 1-2 TBSP’s of water to ensure vegetables don’t stick to the bottom of the pan. Once slightly cooked, add about 2 quarts of water (fill up most of the pot) and bring to a boil. Drop heat to a simmer and cook for 30 minutes UNCOVERED. Enjoy!

The human behind the food

All recipes have been prepared by Devin Bowes, owner of Nutrication Wellness.