shallot and garlic


Homemade Vegetable Stock

Vegetable stock is a flavorful, fat-free, vegan base for healthy cooking. I like to use it for my soups and sauces, especially if I’m feeding vegetarian friends or trying to avoid animal fats (see my White Bean Soup). Making the stock myself gives me lots of room to use seasonal vegetables. And since the stock is strained after cooking, I can use the stems and stalks of the vegetables, reserving the best parts for other dishes. You can add other vegetables, too, such as carrots, fennel, or kale.



1 Tbs. olive oil
1/2 cup chopped white onion
1 Tbs. crushed garlic
1 cup chopped zucchini
1 cup chopped celery
1/2 cup chopped broccoli
4 cups water
1/4 cup chopped parsley
1 Tbs. Italian herb seasoning
1 tsp. sea salt
1/4 tsp. white pepper

1. Heat the oil in a large stockpot with a heavy bottom. Cook the onion and garlic over medium heat for 1 minute.

2. Add the zucchini, celery, and broccoli and cook for 10 minutes.

3. Add the water, parsley, and herb seasoning and boil for 30 minutes.

4. All the stock to cool. Strain and season with salt and pepper.

About Grace O

GRACE O is the creator of FoodTrients®, a unique program for optimizing wellness and longevity. She is the author of two award-winning cookbooks – The Age Gracefully Cookbook and The Age Beautifully Cookbook, which recently won the National award for Innovation from the Gourmand World Cookbook Awards. She is a fusion chef with a mission to deliver delicious recipes built on a foundation of anti-aging science and her 20 years in the healthcare industry. Visit to learn more. Email us at
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