This simple Vegetable Stock recipe is great for soups, an oil substitute for sautéing vegetables, and all your veggie stock needs. I like to make this soup stock in bulk so I have it on hand when I need it.
I tend to use a lot of vegetable stock when I cook, whether I’m making a soup, sautéing vegetables, or even using stock for my rice or grains. It goes quickly! Nice to have a homemade stock on hand especially when I can control what and how much of an ingredient I use in the stock.
The average soup recipe contains 4-6 cups of broth. From this recipe you can create 3 different soups with this one stock recipe.
The store bought stock tends to have a lot of sodium in the stock. I don’t even put salt in the stock when I’m making it. If there’s a dish that I want to have salt in, I just add it then. I like to make a large pot of stock when I do this because it can be time consuming and it’s used often. You are basically making soup but then removing the vegetables when it’s done. You can use the vegetables that are cooked as a side dish or snack.
Ingredients for the Vegetable Stock Recipe:
- leeks…(be sure to chop and rinse the leeks thoroughly to remove any of the dirt)
- black peppercorns
- bay leaves
- cold water
- fresh parsley
- sprigs of thyme
How to make the Vegetable Stock?
- Start with a large stock pot.
- Prepare you vegetable, wash trim and cut into large chunks
- Fill the pot with about 4 qt of water. Depends on the size of your pot.
- Add the chopped vegetables and herbs
- Bring to a boil
- Once the stock is boiling lower to a simmer with no lid
- Let cook for about 90 minutes, stirring occasionally
- Let the stock cool for 15-20 minutes before straining the vegetables.
- Once cooled, use a strainer and pour the vegetable into strainer and the stock into another pot.
- Allow to cool
- Then store in refrigerator or freezer
Is there a difference between veggie stock vs broth?
Yes, there is! Veggie stock typically has a milder flavor and should not over power a dish or a soup. Vegetable stock is supposed to be the beginning of the dish. Vegetable broth is a completed soup and typically has more flavor.
Veggie Stock usually consists of carrots, onion, and celery and some seasoning or herbs, garlic, parsley and usually not salted. The flavor from the onions, celery, carrots and herbs come together over longer period of time to create the stock.
How to store vegetable stock?
- Use Mason Jars. I use the 32 oz mason jars. Each jar would have 3 cups of stock and you want to leave some space in the jar if you plan on freezing the vegetable stock.
- You can also use whatever containers work best for you.
- You can also use ice trays for stock. This can come in handy for sautéing vegetables when you don’t need a lot of liquid.
- Vegetable stock can be stored in the refrigerator up to 5 days
Can the stock be frozen?
Yes, the stock can be frozen. It should be good for up to 4-6 months. After that amount of time, you may lose some of the flavor of the stock.
P.S. If you make this recipe, leave comment below and share your picture on Instagram mention me @plantbasedfoodylife or #plantbasedfoodylife …. I’d love to see what you make!!!
- 4 carrots, chopped
- 1/2 head celery, chopped (about 4 stalks)
- 2 large onions, quarted
- 1 leek, chopped, white and the green parts
- 6 cloves garlic, peeled
- 1 tsp black peppercorns
- 4 qt water
- 1 small handful parsley, approx 1 cup
- 4-6 sprigs thyme
- 1 cup mushrooms, chopped
- Gather and prepare the ingredients. Wash and chop the vegetables
- To start the stock, add all the vegetables to a large stock pot and add water. Bring to a boil and reduce to a low simmer. Allow to simmer, uncovered for about 90 minutes.
- Allow the stock to cool, and use a strainer and another large pot or bowl to strain the vegetables and to pour the liquid into the bowl. You could also use a cheese cloth to strain the stock into the bowl.
- If not using immediately, chill or freeze the stock until ready to use.