5 from 12 votes
How to make vegetable stock
How to make vegetable stock involves simmering a variety of chopped vegetables, herbs, and seasonings to extract rich flavors into a clear broth. This recipe uses olive oil-sautéed aromatics, diverse vegetables including zucchini, mushrooms, leeks, and herbs like thyme and rosemary, plus lentils and peppercorns to enrich the body of the stock.
Total Time
30 mins
Servings:
4
servings
Calories:
139 kcal
Course:
Soup
Cuisine:
Vegetarian, Vegan
Ingredients
- 2 tbs olive oil
- 2 onion chopped
- 6 celery chopped, stalks
- 3 carrot chopped
- 1 zucchini chopped
- salt to taste
- 2 fat cloves garlic crushed
- 6 mushrooms chopped
- parsley stalks your choice to fill the pot up to ¾ below the rim
- thyme sprigs
- leek tops
- red bell pepper
- spring onions
- shallots
- rosemary
- fennel
- tomato
- basil
- dried mushrooms
- ¼ cup French green lentils
- 1 tsp peppercorns
- 3 bay leaf
Instructions
- Place a 5 litre saucepan over a low heat. Add the oil and the onions, celery, carrots, and garlic. Add the salt and sweat the vegetables until soft, stirring every now and then.
- Once softened your choice of vegetables, filling the pot no more than ¾ below the rim. Add the lentils, peppercorns and bay leaves and fill the saucepan with cold water.
- Cover and bring to a simmer over a medium heat before reducing to low. Simmer for 1 hour. If you like you can add salt once the stock is simmering.
- Turn the heat off and leave to cool before straining. Store in glass jars in the fridge or portion into freezer safe bags and freeze until needed.
Cup of Yum
Nutrition Information
Calories
139kcal
(7%)
Carbohydrates
16g
(5%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Sodium
44mg
(2%)
Potassium
534mg
(11%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
7770IU
(155%)
Vitamin C
16.4mg
(18%)
Calcium
43mg
(4%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 139
% Daily Value*
| Calories | 139kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 44mg | 2% |
| Potassium | 534mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 7770IU | 155% |
| Vitamin C | 16.4mg | 18% |
| Calcium | 43mg | 4% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.