Vegetable Stock Concentrate

Vegetable Stock Concentrate

Serves 4 cups
Prep time 20 minutes
Cook time 1 hour
Total time 1 hour, 20 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates, Wheat
Suitable for Dairy / Lactose Free, Gluten Free, RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical
Meal type Ingredient
Misc Freezable, Pre-preparable
Easy home made vegetable stock concentrate.


  • 1kg allowed vegetables (Refer to note)
  • 2 tablespoons sunflower oil
  • 4 teaspoons rock salt


Roughly chop the vegetables and add with the salt in a large saucepan.
2. Add the oil and stir to evenly coat.
Cook the vegetables on low, simmering, with the lid on but tipped slightly to allow steam to escape. Cook for about 45 minutes until the vegetables are cooked, stirring occasionally.
Making Vegetable Stock Concentrate
Take the lid of and cook for a few more minutes until there is only a small amount of thick liquid left.
Making Vegetable Stock Concentrate
Allow to cool slightly then transfer to a food processor and process the vegetables into a puree.
Vegetable Stock Concentrate
Store the stock in the fridge for about 4 weeks, or in the freezer for longer. The salt will prevent the stock from freezing solid, so it can be scooped out straight from the freezer and used.
Vegetable Stock Concentrate
To make the stock, use 1 tablespoon of concentrate for every one cup of water.
Vegetable Stock from Concentrate


Low chemical / Failsafe, Moderate chemical

Low chemical vegetables: swede, brussel sprouts, spring onions, leek, garlic, celery, choko, chives

Moderate chemical vegetables: parsley, sweet potato, parsnip, pumpkin, zucchini

The salt acts as both a preservative and to draw out the flavour of the vegetables; it could be reduced, but it won't last as long.

1 kg of vegetables made approximately 4 cups.

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