This is a great, classic Vegetable Stock recipe that’s easy to make. It’s an essential in every kitchen, and will make anything you use it in tastier. As with all homemade stocks, it’s far superior to store bought!
Naturally this is a perfect substitute for vegetarians and vegans whenever a meat stock is called for. But really, it’s delicious in its own right and suited to all sorts of applications by anybody!
Homemade Vegetable Stock
As with all stocks, homemade Vegetable Stock is far superior to store bought, with the added benefit that it’s much easier to make than seafood and meat stocks which often call for manhandling of considerable amounts of bones (I’m thinking of you beef stock!).
You’ll love that this recipe is really simple, just calling for vegetables, herbs and aromatics to be simmered gently for 2 hours until the water is infused with beautiful flavours.
What Vegetable Stock is made of
This is a traditional Western-style vegetable stock, free from any bells and whistles like ginger or obscure vegetables. It’s made with carrot, celery and onion as our base vegetables, plus parsley, bay leave, thyme, garlic, black peppercorns and coriander seeds as our added flavourings. Nothing more.
How to make Vegetable Stock
This is a great classic, simple recipe for vegetable stock where everything is just placed in a saucepan and simmered very gently so the water is infused with flavour from the vegetables and aromatics. There’s no need to sauté the vegetables first – this actually makes the stock cloudy which to me is not desirable as it limits the usefulness of the stock (for example to make attractively clear soups).
Place in pot – Place water and all the ingredients in a pot;
Simmer 2 hours – Simmer for 2 hours and reduce by half. We’re starting with 2 litres / 2 quarts of water which will reduce to 1 litre / 1 quart;
Strain – Strain into a bowl, pressing juices out of the vegetables; and
Measure – Pour into a jug to measure. If you have much more than 1 litre / 1 quart, return to the pot and simmer to reduce further. If you have much less, top it up with water (because otherwise it will be too concentrated).
Storing Vegetable Stock
Being free of meat, homemade Vegetable Stock will last at least 5 days in the fridge, or 3 months in the freezer. When freezing, I typically freeze in 1 cup measures, just to make it easier to portion out (rather than defrosting an entire 1 litre batch just to use 1 cup).
Below it’s simply shown in one large jar because I made it to cook Mushroom Soup, which uses most of the batch.
How to use Homemade Vegetable Stock
The strength of this stock is such that it can be used 1:1 in any recipe calling for Vegetable Stock. It can also be used as an alternative for any recipe calling for chicken stock if you prefer a light, cleaner, vegetal flavour.
Here are some recipes that will really be elevated to restaurant quality if you make them with homemade Vegetable Stock instead of store bought stock:
And so another stock is added to my homemade stock collection – few more to come! – Nagi x
Watch how to make it
Homemade Vegetable Stock
As with all stocks, homemade vegetable stock is far superior to store bought, with the added bonus that it’s the easiest of all stocks to make! The ingredients are simple, affordable and very minimal waste is discarded after straining compared to meat based stocks like beef stock.
Makes 1 litre / 1 quart vegetable stock (4 cups). Use in place of any recipe calling for vegetable stock (same quantity) or even chicken stock.
- 2 litres / 2 quarts water
- 2 medium carrots (unpeeled), cut in 3 (180g/6oz each)
- 1 onion , quartered (~250g/8oz)
- 1 celery stem , cut in 4 pieces (~180g/6oz)
- 2 garlic cloves, smashed (Note 1)
- 3 parley stems
- 1 bay leaf
- 1 thyme sprig
- 1/2 tsp black peppercorns
- 1/2 tsp coriander seeds
- 1 tsp salt , kosher/cooking for store bought level salted vegetable stock (Note 2)
Simmer 2 hours: Place all ingredients in a large pot. Bring to simmer over high heat, then reduce heat to low and simmer for 2 hours without a lid. The water should not be bubbling, it should just ripple gently. Stock should reduce by about half.
Strain, pressing juices out of the vegetables. You should have 1 litre / 1 quart (4 cups) of stock. If you have much more than this, return the strained liquid into the pot and simmer to continue to reduce.
How to use: Use in place of store-bought stock in any recipe – 1:1 ratio.
Storage: Keeps in the fridge for 5 days, or freeze for 3 months. I usually freeze in 1 cup portions in jars, small ziplock bags (freeze flat for efficient use of space and faster defrosting) or in plastic containers.
2. Salt – This is the salt quantity required to make vegetable stock taste like store bought stock. It’s optional however because one of the nice things about homemade stocks is that you can make the saltiness to your taste. For meat-based stocks, I do not add salt so they can be reduced by 80%+ to make jus without ending up too salty. We don’t usually make jus with vegetable stock, so you can salt it if you wish.
3. Nutrition for entire batch which includes the calories of all the vegetables. In reality, most of the vegetables are discarded.
Life of Dozer
Never listens when I tell him there is NO ROOM on the sun lounge for him!! (And you know secretly I love it )