Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

How To Make Vegetable Stock Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 62 reviews

  • Author: Amelia
  • Total Time: 1 hour 10 minutes
  • Yield: About 6 cups
  • Diet: Vegan

Description

A simple and flavorful homemade vegetable stock made from fresh vegetables and herbs. This versatile base enhances soups, stews, sauces, and grain dishes with rich, natural flavors and is perfect for plant-based cooking.

Ingredients

Vegetables and Herbs

  • 1 large onion, quartered
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, smashed
  • 1 cup mushrooms (optional)
  • Fresh parsley or thyme (optional, a few sprigs)

Seasonings and Liquids

  • 1 tablespoon olive oil (optional)
  • 1 bay leaf
  • 1 teaspoon whole peppercorns
  • 6–8 cups water

Instructions

  1. Heat the oil: In a large pot over medium heat, warm the olive oil if using. This optional step helps develop a deeper flavor for the stock.
  2. Sauté vegetables: Add the quartered onion, chopped carrots, celery, smashed garlic, and mushrooms to the pot. Cook for about 5 minutes, stirring occasionally to soften and slightly caramelize the vegetables.
  3. Add seasonings and water: Stir in the bay leaf, whole peppercorns, and fresh herbs if using. Pour in 6 to 8 cups of water, enough to cover the vegetables comfortably.
  4. Simmer the stock: Bring the mixture to a boil. Then reduce the heat to low and let it simmer uncovered for 45 to 60 minutes, allowing the flavors to infuse the liquid.
  5. Strain the stock: Remove the pot from heat and strain the stock through a fine mesh sieve into a large bowl or another pot. Discard the cooked vegetables and herbs.
  6. Cool and store: Let the vegetable stock cool completely before transferring it to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months for later use.

Notes

  • Avoid using bitter vegetables like broccoli or cabbage, as they can alter the flavor of the stock unfavorably.
  • Use the stock within 5 days if refrigerated to ensure freshness and safety.
  • You can freeze leftover stock in ice cube trays or freezer-safe containers for convenient portioning and long-term storage, lasting up to 3 months.
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Base / Soup
  • Method: Stovetop
  • Cuisine: Universal

Find it online: https://justsosweet.com/how-to-make-vegetable-stock-recipe/