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Autumn Vegetable Stock

With a surprise secret ingredient.
Course: Soup
Keyword: stock, vegetable, vegetarian
Author: Kala Riddle


  • 2 onions, chopped
  • 4 cloves garlic, smashed
  • 5 stalks celery, chopped
  • 1 fennel bulb, chopped
  • 1 butternut squash, seeds, pulp & skin
  • 1 bay leaf
  • 1 cup mushroom stems
  • 1 tsp black peppercorns
  • 1 bunch parsley stems
  • 1 Parmesan rind
  • water
  • unrefined sea salt


  • Add vegetables and spices to a heavy-bottomed pot. (The quantities above are just a suggestion and lend themselves well to much wiggle room and creativity. I recommend using what you have.) Cover with water and salt the water to taste. Bring to a boil and simmer, partly covered for an hour. During this hour, feel free to write emails, settle into a meditation, or do the dishes, as your stock will do quite well unattended. Strain the mix through a sieve or colander with cheesecloth and store in the fridge for up to five days or in the freezer for up to six months.