5 from 2 votes
Basic Homemade Vegetable Stock
Making your own vegetable stock is easier than you think and also much affordable and healthier than store-bought ones.
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Servings:
2
litres
Calories:
77 kcal
Course:
Main Course, Soup
Cuisine:
Mediterranean, French
Ingredients
- 2 tablespoon olive oil optional
- 1 large onion (diced)
- 1 large carrot (diced)
- 2 celery sliced, sticks
- 1 leek sliced, optional
- 4 button mushrooms sliced, or equal amount of stalks and peels, optional
- 2 cloves garlic lightly crushed, optional
- 4 bay leaf
- 5 prigs thyme
- 10 peppercorn
- 5 talks parsley optional
Instructions
- Place all the vegetables and herbs you prepared in a large stockpot.
- Fill the pot with cold water until all the vegetables are fully submerged and covered by a few centimeters.
- Put the stockpot on medium heat and bring it to a boil.
- When boiled, turn the heat to low and skim the scum rising to the surface using a ladle.
- Leave it to gently simmer for at least an hour, avoid stirring the stock while cooking for a clear finish.
- Strain through a fine sieve or a muslin cloth in a clean pot or bowl and let it cool down to room temperature.
- Store your stock in the glass jar(s) in the fridge for up to a week or in the freezer for up to 3 months.
Cup of Yum
Notes
- Use any vegetables available in your fridge apart from the ones from the brassica family like cabbage, broccoli, cauliflower, or kale and also soft vegetables like potatoes and butternut squash.
- Always start making the stock from cold water.
- Use a large stockpot and fill it with cold water until all the vegetables are fully submerged and covered by a few centimetres.
- Gently simmer the stock on low heat and avoid stirring it while cooking.
- Store it in the fridge for up to a week or in the freezer for up to 3 months for future uses
- The stock expands while freezing which causes breakage of the jar. Therefore, leave 3-4 centimetres of headspace in the jars when filling them up.
Nutrition Information
Calories
77kcal
(4%)
Carbohydrates
18g
(6%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
40mg
(2%)
Potassium
338mg
(7%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
6909IU
(138%)
Vitamin C
17mg
(19%)
Calcium
71mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2 litres
Amount Per Serving
Calories 77
% Daily Value*
| Calories | 77kcal | 4% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 40mg | 2% |
| Potassium | 338mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 6909IU | 138% |
| Vitamin C | 17mg | 19% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.