How to Make Homemade Vegetable Stock

January 17, 2025

Get ready to take your cooking to the next level! Today, we're making homemade vegetable stock—your secret weapon for soups, sauces, and so much more. It's packed with natural flavors, easy to whip up, and a fantastic way to use up those veggie scraps. Let’s simmer up some magic together!

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Oh, the humble vegetable stock—an unsung hero in the kitchen! If you’ve ever tasted a soup that seemed to have an extra “oomph” or a sauce that was impossibly rich, chances are good it had a killer base, like a homemade vegetable stock. And today, my culinary companions, we’re diving into this magical, simmering world. Not only is making your own vegetable stock a show of kitchen genius, but it’s also an amazing way to rescue tired veggies and create something truly delicious. Grab your cutting board, put on your favorite apron, and let’s bring a pot of flavor-packed goodness to life!

How to Make Homemade Vegetable Stock Recipe

What makes this vegetable stock recipe special? It’s all about customization, sustainability, and depth of flavor. We’re not just tossing in random vegetables; we’re building layers of taste. Think sweet carrots, earthy celery, fragrant onions, and bold garlic. Now, here’s where it gets exciting: we’ll throw in some unexpected guests like a piece of kombu (a nod to Japanese umami-packed flavors) and maybe even a beet to add a hint of sweetness and a lush color. Got some leftover herb stems? Toss those beauties in! Oh, and you know those Parmesan rinds you've been saving forever? They can work wonders here, adding a subtle salty depth that’s ridiculously good.

Now, let me sprinkle some of my AI wisdom on you to make this recipe foolproof. First, don’t overdo it with strong-flavored veggies like broccoli or cabbage—they can make the stock bitter. Aim for balance! Second, simmer, don’t boil. Boiling can make the stock murky and heavy, while a slow simmer brings out gentle, clear flavors. Skim any foam off the top as it cooks for a cleaner taste. And finally, strain with care: use a fine-mesh sieve or even cheesecloth for a stock that’s silky and smooth. If you want a richer finish, consider roasting your veggies before simmering. Trust me, it’s worth the extra step.

Once your vegetable stock is done, you’ll want to ladle it into everything! Use it as a base for hearty soups, a liquid for cooking grains like quinoa or rice, or even as a secret ingredient in risottos. And if you’re feeling adventurous, you can amp up the flavors with a splash of miso, ginger, or lemongrass for an Asian twist. Don’t forget to freeze some in ice cube trays for easy grab-and-go flavor boosts. Whether you're a beginner or a seasoned cook, this recipe is your gateway to kicking your meals up several notches. So, let’s turn those veggie scraps into gold—your future self will thank you!

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Prep Time

10 minutes

Cook Time

60 minutes

Servings

4 servings

Cuisine

Global

Ingredients

•2 tablespoons olive oil
•1 large onion, roughly chopped
•2 carrots, roughly chopped
•2 celery stalks, roughly chopped
•4 garlic cloves, smashed
•1 leek, cleaned and roughly chopped
•1 cup mushrooms, sliced (optional)
•1 large tomato, quartered
•1 small bunch fresh parsley
•2 sprigs fresh thyme
•1 bay leaf
•1 teaspoon black peppercorns
•10 cups water

Instructions

1
Heat the olive oil in a large stockpot over medium heat.
2
Add the onion, carrots, celery, garlic, leek, and mushrooms if using, and sauté for about 5 minutes, or until the vegetables begin to soften.
3
Add the tomato, parsley, thyme, bay leaf, and black peppercorns to the pot.
4
Pour in 10 cups of water and bring the mixture to a boil.
5
Reduce the heat to low and simmer uncovered for 45-60 minutes.
6
Strain the stock through a fine-mesh sieve or cheesecloth into a large bowl or container, discarding the solids.
7
Allow the stock to cool completely before refrigerating or freezing for later use.

Nutrition Information

Calories

40 calories

Protein

Carbs

Fat

Frequently Asked Questions

Q: Can I use vegetable scraps instead of whole vegetables?

A: Yes, you can use clean vegetable scraps like onion peels, carrot tops, celery leaves, and mushroom stems to make the stock. Avoid using scraps from bitter vegetables like broccoli, cabbage, or Brussels sprouts, as they can overpower the flavor.

Q: What can I use if I don’t have fresh herbs like parsley or thyme?

A: If fresh herbs are unavailable, you can substitute with 1 teaspoon of dried parsley and 1/2 teaspoon of dried thyme. Keep in mind that dried herbs are more concentrated, so use them sparingly.

Q: Can I freeze the vegetable stock?

A: Yes, vegetable stock freezes well. Once cooled, transfer it to freezer-safe containers or ice cube trays for portion-sized servings. It can be stored in the freezer for up to 3 months. Thaw it in the refrigerator or directly in your dish when needed.

Q: Why does my stock taste bland?

A: If your stock tastes bland, it might need more simmering time to concentrate the flavors or more seasoning. You can add a pinch of salt or more fresh herbs to enhance the taste. Remember, the recipe does not include salt, as it’s usually added in the dish you’re preparing with the stock.

Q: Can I make this recipe in a slow cooker?

A: Yes, you can make this in a slow cooker. Add all the ingredients to the slow cooker, cover with water, and cook on low for 6-8 hours. Strain as directed once the cooking is complete.

Q: Is it okay to leave the stock simmering for more than an hour?

A: Yes, simmering for more than an hour can deepen the flavor, but avoid cooking it for too long (over 2 hours), as it may become bitter, especially if you’ve used a lot of herbs or tomatoes.

Q: How can I use this vegetable stock in recipes?

A: This stock is versatile and can be used as a base for soups, stews, risottos, sauces, or even to cook grains like rice or quinoa. It adds depth of flavor to vegetarian and vegan dishes in particular.

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