Homemade Vegetable Stock
User Reviews
5
-
Cook Time
2 hrs
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Servings
4 cups
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Calories
113 kcal
Homemade Vegetable Stock
Description
Homemade Vegetable Stock is made by slowly simmering a selection of carrots, onion, celery, garlic, and fresh herbs like parsley and thyme with bay leaf and whole spices including peppercorns and coriander seeds. This simmering gently extracts flavors over two hours, allowing the water to reduce by half for a concentrated, aromatic broth. The stock is then strained to remove solids, leaving a clear, gently seasoned liquid that serves as a versatile base for many dishes.
The mild vegetable flavors give a subtle sweetness and earthiness to the stock without the heaviness of meat stocks, allowing it to complement soups, risottos, and sauces well. The texture is smooth and light, carrying the essence of fresh produce and herbs.
This stock can replace store-bought broth in equal measure and can be stored refrigerated for up to five days or frozen in one-cup portions for up to three months, providing handy bases for multiple meals.
Ingredients
- 2 litres / 2 quarts water
- 2 carrot unpeeled), cut in 3 (180g/6oz each, medium
- 1 onion , quartered (~250g/8oz)
- 1 celery cut in 4 pieces (~180g/6oz, stem
- 2 garlic smashed (Note 1, cloves
- 3 parsley 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)
Instructions
- 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.
Notes
- Smashed garlic cloves release flavor without disintegrating during simmering.
- Salt is optional and can be adjusted; including salt makes the stock resemble store-bought broth in flavor.
- This batch yields roughly 1 litre (4 cups) of concentrated stock after reduction.
- Store stock in airtight containers in the fridge for up to 5 days or freeze in small portions for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Calories | 113cal | 6% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 2416mg | 101% |
| Potassium | 624mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 20450IU | 409% |
| Vitamin C | 19mg | 21% |
| Calcium | 100mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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