Description

This homemade vegetable stock recipe is a flavorful and nutrient-rich base made from fresh vegetables and herbs, perfect for enhancing soups, stews, and sauces. It’s easy to prepare with simple ingredients, simmered slowly to extract maximum flavor, offering a wholesome and natural alternative to store-bought stock.

Ingredients

Scale

Vegetables

2 medium carrots, unpeeled, cut into 3 pieces each (about 180g/6oz each)
1 onion, quartered (approximately 250g/8oz)
1 celery stem, cut into 4 pieces (about 180g/6oz)
2 garlic cloves, smashed

Herbs and Spices

3 parsley stems
1 bay leaf
1 thyme sprig
1/2 tsp black peppercorns
1/2 tsp coriander seeds
1 tsp kosher or cooking salt (adjust for store-bought level salted stock)

Liquids

2 litres / 2 quarts water

Instructions

Combine ingredients: Place all the vegetables, herbs, spices, salt, and water into a large pot, making sure the ingredients are evenly distributed.
Simmer stock: Bring the pot to a simmer over high heat, then immediately reduce the heat to low to maintain a gentle simmer without boiling. Let it simmer uncovered for 2 hours, allowing the water to reduce by about half and flavors to infuse fully.
Strain stock: After simmering, pour the stock through a fine mesh strainer into another container, pressing the vegetables to extract as much liquid as possible. You should have approximately 1 litre (4 cups) of stock. If you have significantly more, return it to the pot and simmer again to reduce further.
Use or store: Use this vegetable stock as a 1:1 substitute for store-bought stock in any recipe. Store leftovers in the refrigerator for up to 5 days or freeze in 1 cup portions for up to 3 months, using jars, small ziplock bags (frozen flat for space efficiency), or plastic containers.

Notes

To maximize flavor, use unpeeled carrots and smashed garlic to release more aroma.
Adjust salt quantity according to your preference or dietary needs.
Freezing flat in ziplock bags allows quicker defrosting and better storage efficiency.
Simmer gently and avoid boiling to prevent cloudy stock.

Prep Time: 10 minutes
Cook Time: 2 hours
Category: Soup Base
Method: Stovetop
Cuisine: International

Keywords: vegetable stock, homemade stock, broth, vegan stock, vegetable broth, cooking base, soup stock, healthy stock