How to Make Vegetable Stock Concentrate

Homemade Vegetable Stock Concentrate
By: Claire Georgiou, Reboot Naturopath, B.HSc ND

Well this is an exciting addition to my freezer and fridge! In the past I have used herbamare (herbed natural sea salt) and a natural additive free organic stock to flavor my meals, but this is a great easy and delicious alternative that not only adds GREAT flavor to all my healthy homemade savory dishes but it also adds electrolytes and other nutrients. This is a far cry from using your average packaged stock powders and liquids. I normally encourage people to read the ingredients of all their food including their stock to see what you’re really putting into your body.

When using it, you can add one to two tablespoons for every 2 cups (500 mls) or it is equivalent to 1 stock cube or 1 tsp. of powder. The beauty of making your own stock means you can use any old vegetable that’s lying around in the fridge that needs using up. Here is a basic recipe to follow and you can simply add or delete what you like. This keeps in the fridge for up to 6 weeks in an air-tight jar and it also freezes well. You can also use ½ tsp. in hot water while Rebooting as a broth substitute in-between your juices! Enjoy!

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  • 4 celery sticks
  • 2 carrots
  • 1 zucchini (courgette)
  • 1 brown onion
  • 1 leek
  • 2 garlic cloves
  • 1 bay leaf
  • 1 tsp. dried thyme or 1 tbsp fresh
  • 1 tsp. dried rosemary or 1 tbsp fresh
  • 1 handful of fresh parsley
  • ½ cup Himalayan or sea salt
  • 1 tbsp olive oil (extra-virgin)


  1. Wash and chop vegetables.
  2. Add all of the ingredients to a high powdered blender and process until a smooth consistency forms.
  3. Add the mixture to a saucepan and cover on low heat and simmer stirring frequently for 20 minutes.
  4. Allow to cool then store in a few smaller air-tight containers and refrigerate or freeze.


  • Celery – swiss chard (silverbeet) (including stems)
  • Carrots – pumpkin, sweet potato, winter squash
  • Zucchini –  spinach, kale
  • Brown onion – red onion, shallots
  • Leek – spring onion, onion
  • Olive oil – coconut oil

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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