Homemade veggie stock is just the best! At least you know what ingredients are going into it and that there’s no hidden additives or anything like that. My Mum actually made this one (thanks Mum!). She called it Kajo veggie stock because it’s the first two letters of mine and Josh’s name! Pretty clever hey!? It was actually my Dad’s idea – Mum was thinking out loud for a name for the stock, that sounded like mine and Josh’s name – Kajosh, Jotie, etc and Dad just pipes up and says Kajo. So it stuck!
This ones got lots of delicious ingredients in it, and it lasts forever in the fridge! It does contain quite a bit of salt, but that does preserve it and you are only using minimal amounts at a time. Mum made this stock with some home grown veggies out of her garden – even better!
It’s so handy having veggie stock in the fridge or freezer! – it’s so versatile and goes in so many different dishes. You could use it in our Vegan Beef, Bean and Noodle Soup, or any soup really! Also it goes really well in Laksas, currries, pot pies, and even dips for that extra flavour.
This Kajo Veggie stock would make a wonderful gift to a friend or family member for a birthday or Christmas.
If you love this Kajo Veggie stock recipe, please share it around! If you make it, please tag us in a photo on Instagram #delightfulvegans
- 2 cups of celery
- 2 carrots
- 3 sprigs spring onion chopped
- 2 small tomatoes
- 1 zuchinni
- 2 cloves clove of garlic
- 1 bay leaf
- 1/4 cup Dill
- 2 Tbsp Oregano
- 2 Tbsp thyme
- 1/4 cup Italian parsley
- 150g rock salt
- drizzle of olive oil
Add all ingredients except salt to a saucepan and cook for around 20 to 25 minutes, or until veggies are softer
Then add ingredients (except for the Bay Leaf and salt) to a blender and blend until smooth
Add ingredients back into the saucepan and add the salt, and cook for another 20 minutes, stirring frequently
Put ingredients back into the blender and blend until smooth. Pour mixture into sterilised jars and store in the fridge