Vegetable Stock
Discover the secret to elevating your cooking with this homemade vegetable stock, a nutrient-packed, flavor-boosting base that’s both versatile and easy to make. Crafted from a medley of fresh ingredients—like sweet carrots, aromatic leeks, and earthy celery—this recipe brings together herbs like thyme, parsley stems, and a fragrant bay leaf for a rich and savory depth. Lightly sautéed in olive oil and slowly simmered to perfection, the stock extracts every bit of goodness from the vegetables, resulting in a clean, wholesome broth that’s ideal for soups, stews, risottos, and more. With just 10 minutes of preparation and an hour of simmering, this recipe yields a smooth, golden vegetable broth that you can refrigerate or freeze for convenient use in your favorite dishes. Say goodbye to store-bought and hello to homemade; this vegetable stock is your new kitchen essential!
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Recipe Information
Ingredients
- 2 medium Carrots
- 2 whole Celery stalks
- 1 large Onion
- 3 whole Garlic cloves
- 1 whole Leek
- 8 stems Parsley stems
- 4 sprigs Thyme sprigs
- 1 whole Bay leaf
- 1 teaspoon Black peppercorns
- 8 cups Water
- 1 tablespoon Olive oil
Instructions
Peel and roughly chop the carrots, onion, and garlic. Slice the celery and leek into large pieces.
Heat the olive oil in a large stockpot over medium heat.
Add the carrots, celery, onion, leek, and garlic to the pot. Sauté for 5-7 minutes until they are slightly softened and fragrant.
Add the parsley stems, thyme sprigs, bay leaf, and black peppercorns to the pot.
Pour in 8 cups of water, ensuring the vegetables are fully submerged.
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let the stock simmer uncovered for 45-60 minutes.
Stir the stock occasionally and press the vegetables gently with a spoon to release their flavors.
Once the stock is done, remove it from heat and let it cool slightly.
Strain the stock through a fine mesh sieve or cheesecloth into a large bowl or container, discarding the solids.
Use the vegetable stock immediately, or let it cool completely before storing it in airtight containers in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition Facts
Calories |
46 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 48 mg | 2% | |
| Total Carbohydrate | 6.4 g | 2% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.4 g | ||
| Protein | 0.9 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 156 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
