Looking for how to make Vegetable Stock at home? Budget-friendly pantry staples come together to make this easy, aromatic and flavorful plant-based stock that will make your favorite soup recipe next level.
To start, combine onions, carrots, celery, leek, garlic, fresh parsley and thyme, bay leaves, mixed peppercorns, sea salt, and water in a large stockpot or Dutch oven. The amount of water may also depend on the pot size you use. Bring the water to a boil, cover, and simmer gently for 1 hour. Cool the stock to room temperature, then strain it into containers and store in the fridge for up to 3 days or in the freezer for up to 2 months. Alternatively, save onion, garlic, carrot peels, leek tops, the base of celery stalks, and other veg scraps in your freezer as you cook during the week and use them to make your stock. Use six loosely packed cups of vegetable scraps instead of the vegetables from the ingredient list below. This recipe makes about 8 cups of stock.
To make the Vegetable Stock, you will need the following ingredients:
To a large stockpot or Dutch oven, add 2 halved onions, 4 chopped carrots, 2 chopped celery stalks, 1 chopped leek, 1 halved garlic bulb, fresh parsley and thyme, 3 bay leaves, 2 teaspoons sea salt, 1 teaspoon black peppercorns, and 10 to 12 cups filtered water, depending on the size of your pot.
Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 1 hour.
Cool the vegetable stock to room temperature, then strain and discard the vegetables.
Use the prepared vegetable stock in any recipes calling for vegetable stock. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
Stock your fridge or freezer with this aromatic Vegetable Stock that will take your go-to soup recipe to the next level. Give this recipe a go, and share it using the hashtag #cookmerecipes or by tagging @cookmerecipes on Instagram! We love seeing what you’ve made!
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