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Vegetable Stock (Low Fat)

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“Roasting the veggies firstly will create the best stock ever! Pick out two of the largest bulbs of garlic you can find, divide and peel all the cloves. The exact measurements of veggies does not really matter, the amounts listed is only a guideline, if you have a large enough pot you can of coarse double the recipe, this broth freezes excellent. Plan ahead the cooked and cooled broth must be refrigerated overnight (or longer with the veggies left in the stock). The veggies need to be roasted before adding into the pot, a rich stock requires a bit of time so prepare this stock when you are not in a hurry lol! Servings is only estimated.”

Ingredients Nutrition


  1. Set oven to 400°F.
  2. Prepare a roasting pan (large enough to hold the veggies).
  3. Separate the leaves from the celery stalks, set aside the leaves and coarsely chop the stalks into about 2-inch pieces).
  4. Place the carrots, celery stalks, tomatoes, turnips, parsnips, bell peppers and the cloves from ONE bulb of garlic into the roasting pan; toss with oil.
  5. Roast for about 1 to 1-1/2 hours, stirring occasionally with a wooden spoon every 15 minutes until the veggies are browned and caramelized.
  6. After the veggies are caramelized, transfer to a large pot along with the remaining uncooked garlic cloves, celery leaves (chopped) bay leaves, peppercorns and parsley; add in the water and bouillon powder; bring to a boil and simmer covered for 1-1/2 hours.
  7. Uncover and simmer over low heat for another hour or more or until reduced by almost half.
  8. Season with salt.
  9. Cool to room temperature then place the broth (with the veggies and all ingredients left in it) in the fridge overnight.
  10. Strain the cooled stock through a large colander.

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