Ingredients

2 litres (2 quarts) water

2 medium carrots, unpeeled and cut into 3 pieces each (about 180g/6oz each)

1 onion, quartered (about 250g/8oz)

1 celery stem, cut into 4 pieces (about 180g/6oz)

2 garlic cloves, smashed

3 parsley stems

1 bay leaf

1 thyme sprig

1/2 teaspoon black peppercorns

1/2 teaspoon coriander seeds

1 teaspoon kosher salt (adjust for store-bought salt levels)

Instructions

Step 1: Place all ingredients in a large pot. Bring to a simmer over high heat, then reduce to low. Let it simmer gently without a lid for 2 hours, allowing the stock to reduce by about half. The water should ripple gently but not bubble vigorously.

Step 2: Strain the stock through a fine sieve, pressing the vegetables to extract all the juices. You should have roughly 1 litre (1 quart or 4 cups) of stock. If there is more liquid, return it to the pot and simmer down further until reduced to the desired amount.

Step 3: Use your homemade vegetable stock as a substitute for store-bought stock in any recipe, using a 1:1 ratio for best results.

Tips & Variations

Use leftover vegetable scraps such as mushroom stems, leek greens, or bell pepper cores to boost flavor and reduce waste.

For a deeper flavor, roast the vegetables in the oven before simmering.

Fresh herbs like rosemary or dill can be added for variety, but avoid strong herbs like sage which can overpower the stock.

Do not salt too heavily if you plan to reduce the stock further or use it in salty dishes.

Storage

Store the cooled vegetable stock in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the stock in 1 cup portions using jars, small ziplock bags (freeze flat to save space), or plastic containers. Frozen stock keeps for about 3 months. Reheat gently before use, and do not refreeze after thawing.

FAQs

Can I use any vegetables to make vegetable stock?

Yes, you can use a variety of vegetables, but stick to milder options like carrots, onions, celery, and herbs for the best flavor. Avoid starchy vegetables like potatoes or strong-flavored ones like broccoli, which can make the stock bitter.

Do I need to peel the vegetables?

Peeling is optional. Using unpeeled vegetables like carrots and onions adds extra nutrients and flavor, just be sure to wash them thoroughly before use.