Vegetable Stock


Makes ~12 cups


  • 12-14 cups water
  • 400g swede
  • 3 cloves garlic
  • 3 celery stalks
  • 1 large leek
  • 1/2 cup parsley
  • 1 Tblsp rice bran oil
  • 1 tsp salt
  • large pot with a lid (adjust water to pot size)


  • peel the swede and chop into large pieces
  • peel the garlic and crush the cloves
  • wash the celery stalks and chop into large pieces
  • dice the leek into 2cm rounds
  • heat the oil in the pot over a medium heat and add the vegetables, stirring often
  • cook for 5 minutes, or until they are a light golden colour
  • cover with water
  • place the lid on the pot and bring to the boil
  • decrease the heat and simmer, partially covered for 1 hour, or until vegetables are very soft
  • strain the stock
  • set aside to cool, then transfer to an airtight container

Suggested uses:

  • mash potato
  • as a liquid in stir fries
  • to cook rice or risotto
  • in noodle dishes: see Low Chemical Recipes, free from gluten and dairy; Lite Bites and Lunches; Combination Elimination Soup
  • freeze excess in small containers to defrost when required

Disclaimer: Please note that the food chemical elimination diet is a testing tool to find which food chemical substances your body is sensitive to. It is not intended to be a life-long diet. This procedure should be done with the supervision of your dietitian. Once the elimination investigations are complete you need to add foods back to the diet, from the food chemical groups you have been avoiding, to find your tolerance levels to the substances to which you are sensitive.

The following recipes fall into 4 main categories and will help you through this diet investigation and or the initial re-introduction of moderate chemicals.

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