Vegan | Gluten-Free | OMS-Friendly

Makes 4 cups


  • 2 Tbsp olive oil
  • 2 finely-chopped onions
  • 2 finely-chopped carrots
  • 2 finely-chopped sticks of celery
  • 1 cup of halved cherry tomatoes
  • 2 crushed garlic cloves
  • 2 cups of sliced button mushrooms
  • 1 tsp peppercorns
  • 5 cups of water


  1. Heat olive oil in a large pot over a medium heat.
  2. Add onion, celery and carrot, then cook, covered, stirring sometimes until the vegetables are soft and browning.
  3. Add the rest of the ingredients and simmer gently. Simmer for an hour or until the stock’s flavour deepens.
  4. Strain stock, discarding vegetables.

Tips for great vegetable stock

  • Finely chop the vegetables – greater surface area means more flavour can be extracted.
  • Sweat the vegetables at the beginning – it adds depth to the flavour.
  • Mushrooms add natural MSG, so go nuts.
  • Using cold water means more molecules dissolve in the different temperatures, adding to the depth of flavour.
  • Simmering is preferable over boiling.
  • Don’t forget to taste test!