- 2 Onionmedium, halved
- 4 Carrotsmedium, unpeeled, roughly chopped
- 2 stalks Celerymedium, roughly chopped
- 1 Leekwashed, roughly chopped
- 1 bulb Garlicunpeeled, halved
- 1 handful Parsleyfresh
- 1 small bunch Fresh thyme
- 3 Bay leaf
- 2 tsp Sea salt
- 1 tsp Mixed peppercorns
- 10 to 12 cups Waterfiltered, cold
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:
Steps to make Vegetable Stock
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