Vegetable Stock

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recipe by Kenwood

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 15 ratings

This delicious stock is easy to make and easy to alter. You could use any vegetables that you have at home. You can also leave out the salt for low-sodium version.

recipe updated Oct 26, 2020


  • Celery stalk icon
    Celery stalk
    250 g (about 5 ½)
  • Onion icon
    150 g (about 1)
  • Zucchini icon
    200 g (about 1)
  • Chestnut mushrooms icon
    Chestnut mushrooms
    50 g (about 1 ⅔)
  • Carrot icon
    200 g (about 4)
  • Vine tomatoes icon
    Vine tomatoes
    3 (about 255 g)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Bay leaves icon
    Bay leaves
    1 (about 1 g)
  • Fresh basil icon
    Fresh basil
    3 sprigs
  • Fresh rosemary icon
    Fresh rosemary
    1 sprig
  • Salt icon
    20 g (about 1 ⅛ tablespoons)
  • Water icon
    1.5 kg (about 6 ¼ cups)


  • kCook icon kCook Multi
  • kCook icon Kcook bowl
  • kCook icon Jug

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit stir tool to kCook bowl
  4. Fit kCook bowl to kCook Multi
  5. Turn direct prep attachment to position 1
  6. Slice celery stalk, onion, zucchini, chestnut mushrooms and carrot into the kCook bowl with direct prep attachment
  7. Turn direct prep attachment to position 2
  8. Add vine tomatoes, garlic clove, bay leaves, fresh basil, fresh rosemary, salt and water to the kCook bowl
  9. Attach lid to kCook bowl with filler cap fitted
  10. Cook with filler cap fitted - 30 min, 98°C, speed 2
  11. Strain content of kCook bowl into jug carefully
  12. Let cool
  13. Use
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