Vegetable Stock, the secret ingredient

Nothing compares to the rich flavor of homemade vegetables stock. Any scraps or leftover bits of vegetables can be easily throw in a pot to make stock.
— An & Kaitlyn

Our secret ingredient is Kombu, also named King of the seaweeds, it gives our stock a deep rich umami flavor. Not only it is delicious, kombu is also rich in Calcium, Iron, and has the highest amount of iodine of any seaweed.

If we haven’t sold you on flavor alone, the other reason to make your own stock is SALT. The sodium content in store bought stocks along with added preservatives, MSG and a whole host of other additives makes making your own stock a no brainer!


  • 2 onions (leave the clean skin on)
  • 2 big carrots

  • 3 celery ribs

  • 2 leeks
  • Bouquet garni (bay leaves, thyme, parsley stems)
  • 2 cloves of garlic - smashed
  • 10 black peppercorns
  • A piece of Kombu (4inch / 10cm square)
  • Olive oil
  • 8 cups (2l) water
  • Salt

Vegetable Stock

Roughly chop the vegetables

In a large pot heat some olive oil

Sauté the onions first, than add the rest of the vegetables

Add water, make sure the vegetables are covered.

Bring to the boil on a high heat

Add the herbs & kombu

Lower the heat and bring it to a simmer.

Let is simmer for at least 40 minutes.

Turn the heat of and let the stock cool down slowly

Strain the liquid into airtight containers


Keep in the fridge for about a week, and in the freezer up to 6 months.




An De Smedt