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Vegetable Stock

Vegetable stock is a versatile and essential ingredient for many dishes. Here's a simple recipe to make a flavorful vegetable stock at home: 

Prep Time 30 mins
Cook Time 45 mins
Rest Time 10 mins
Total Time 1 hr 25 mins
Cooking Method:
Cuisine:
Courses: , , ,
Difficulty: Beginner
Cooking Temp: 120  F
Servings: 6
Estimated Cost: 8
Calories: 250
Best Season: Winter, Spring, Summer
Description

Vegetable stock is a flavorful liquid made by simmering a variety of vegetables, herbs, and seasonings in water. Common ingredients include onions, carrots, celery, garlic, and herbs like bay leaves and parsley. It is typically cooked for about 30–60 minutes to extract the flavors, then strained to produce a clear broth. Vegetable stock is used as a base for soups, sauces, stews, and risottos, adding depth and richness without the use of meat.

Ingredients
  • 4 Tbs Olive Oil (Extra Virgin)
  • 6 tsp Chopped Onion (Yellow)
  • 2 tsp Chopped Garlic (Fine Chop)
  • 3 gm Chopped Carrot (Fine Chopped)
  • 5 gm Diced Celery (Diced)
  • 1 no. Bay leaf (Dried)
Instructions
    Preparation For Vegetables
  1. 1
    Sauté the vegetables

    Heat the olive oil in a large pot over medium heat.
    Add the chopped onion, carrots, celery, and leeks (if using).
    Sauté for about 5-7 minutes, until the vegetables are softened but not browned.
    Add the smashed garlic and sauté for another 2 minutes.

    2. Sesoning
  2. 2
    Add water and seasonings.

    Pour in the water and add the bay leaf, black peppercorns, thyme, rosemary, parsley, and dried mushrooms (if using).
    Increase the heat to high and bring the mixture to a boil.

    3. Simmer:
  3. 3
    Simmer The Stock

    Once the stock reaches a boil, reduce the heat to low.
    Let it simmer, uncovered, for about 45 minutes to an hour. The longer it simmers, the more flavorful it will become. 

    Simmer Should be done at slow temperatures.
    4. Strain
  4. 4
    Strain the stock

    After simmering, remove the pot from the heat.
    Strain the stock into a large bowl or another pot with a fine-mesh sieve or cheesecloth.

    5. Store
  5. 5
    Season and Store:

    Taste the stock and add salt as needed.
    Let the stock cool completely before storing it in airtight containers.
    Vegetable stock can be refrigerated for up to 5 days or frozen for up to 3 months. 

    Use this vegetable stock as a base for soups, stews, risottos, and many other dishes. Enjoy! 

Nutrition Facts

Servings 6

Amount Per Serving
Calories 121kcal
% Daily Value *
Total Fat 0.06g1%
Saturated Fat 0.1g1%
Trans Fat 0.0145g
Cholesterol 78mg26%
Sodium 56mg3%
Potassium 35mg1%
Total Carbohydrate 45g15%
Dietary Fiber 25g100%
Sugars 12g
Protein 10g20%
Vitamin A 98 IU
Vitamin C 32 mg
Vitamin D 0.06 IU
Vitamin E 0.17 IU
Vitamin B12 0.05 mcg
Zinc 0.05 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

When making vegetable stock, you should be careful about the following points:

  1. Use fresh vegetables – Avoid using spoiled or overly bitter vegetables, as they can ruin the flavor.
  2. Don’t overcook – Simmer gently for about 30–60 minutes; cooking too long can make the stock taste dull or bitter.
  3. Avoid strong-flavored vegetables – Ingredients like cabbage, broccoli, or beetroot can overpower the stock.
  4. Cut vegetables evenly – This helps them cook and release flavors evenly.
  5. Do not add salt early – Wait until you use the stock in a recipe to season it properly.
  6. Strain carefully – Remove all solids to keep the stock clear.
  7. Cool and store properly – Let it cool before refrigerating, and use within a few days or freeze for longer storage.
Keywords: stock, vegetable, carrot, leeks, onion, celery
Read it online: https://quickcook.in/recipe/vegetable-stock/
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