Notes: A fresh vegetable broth or stock is a staple for most spa kitchens. This all-purpose version comes from executive chef Cary Neff at Miraval Life in Balance Resort and Spa. Cool, cover, and chill it up to 1 week or freeze up to 6 months.

Executive Chef Cary Neff
Recipe by Sunset January 2003


Recipe Summary

Makes 2 quarts


Ingredient Checklist


Instructions Checklist
  • Trim and discard root end from leek; split leek in half lengthwise and rinse well under running water, flipping layers to release grit. Coarsely chop leek and place in an 8- to 10-quart pan. Add onions, carrots, celery, mushrooms, tomatoes, fennel, parsley, thyme, oregano, peppercorns, and enough water to cover vegetables (about 2 qt.). Bring to a boil over high heat, then reduce heat and simmer, uncovered, for 2 hours, adding water as needed to keep vegetables barely covered.

  • Line a colander with a layer of cheesecloth (or use a large, fine wire strainer); set over a large bowl. Pour stock mixture into colander and drain vegetables well; discard vegetables. You should have about 8 cups stock. If you have less, thin with water; if more, boil, uncovered, until reduced to that amount.

  • Nutritional analysis per 1/2 cup.


Miraval Life in Balance Resport and Spa, Tucson, Arizona

Nutrition Facts

18 calories; calories from fat 6%; protein 0.6g; fat 0.1g; carbohydrates 4g; fiber 0.9g; sodium 10mg.