This homemade vegetable stock will give you the healthiest base for soups. No preservatives or additives.


Ingredients (serves 6)

  • 1 handful spinach
  • 1 handful silverbeet
  • 1 zucchini
  • 1 bunch Gai Lan (not from my garden)


  1. Rinse the vegetables and cut them all evenly.
  2. Use a stovetop steamer (pot over water type) and cook how you like them cooked.
  3. Eat the vegetables, and retain the water in the bottom pot. Pour it into a freezer proof dish, or if you are going to use the stock in the next day or two, a container to pop in the fridge.

Notes... The tastiest, healthiest, most natural way to create vegetable stock.
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