A simple, savory soup-starter that I think every vegetarian ought to have in their personal cookbook.
Ever wondered how vegetable stock is made? It’s actually quite easy and straightforward. Take an array of mildly flavored vegetables, chop them into large chunks, and boil them in a pot. The result is a hearty, balanced broth that can be sipped on its own or integrated into a big soup or stew.
One batch makes around eight servings of vegetable stock, but I often double or triple the recipe if desired for long-term use. I usually make it at the beginning of the week to enjoy throughout. From soups and stews to casseroles and more, the opportunities to use this stock for creative cooking are abundant, because vegetable stock is so versatile.
Even better, you can use vegetables that are soft and slightly wilted. Take your “need-to-use” veggies and turn them into an herb-infused base that works in almost any recipe. Whether your veggies are fresh or on their way out, this is a great way to get the most from them.
Is Vegetable Stock Healthy?
Vegetable stock is as healthy to eat as it is easy to make. Made with clean and simple ingredients, it’s a fat-free and gluten-free dish with low sugar that doesn’t disappoint. It’s also vegan, so you can use it as a replacement for animal-based stock or broth in nearly any recipe. The cherry on top is that it has significantly less sodium than many store-bought broths or stocks, and you can adjust the salt content to your needs.
Ways To Fill Your Stock with Flavor
Seeking to spice up or elevate your vegetable stock? I’ve got a few different tips for you, each one with its own flavor profile and style.
Firstly, if you’d like to create a veggie stock that’s umami-rich and perfect for Asian dishes, I suggest adding a splash of soy sauce or coconut aminos. Likewise, adding 1 teaspoon of miso paste or 1 cup of mushrooms to the mix will create a similar earthy-and-salty flavor combo.
Another impactful, yet simple, way to boost your broth’s flavor is by roasting the vegetables before boiling them. The caramelization of the vegetables brings out a rich sweetness, elevating your stock to restaurant quality.
How to make ahead and store
Once the stock is finished cooking, make sure to let it cool completely before storing it in a well-sealed jar in the fridge. It will last like this for up to 1 week. You’re also welcome to freeze it in a freezer-safe container or bag for up to 3 months. I favor this option because it means you can make stock at the beginning of winter, then store it up to use in portions throughout the season.
Serving Suggestions
There are countless ways I use this stock in recipes, but here are some of my favorites. For dinner, incorporate it into Sweet Potato Curry Soup, Cauliflower Leek Soup, Butternut Squash Risotto, or Vegan Split Pea Soup. For lunch, do it up with Italian Rice or Crock-Pot Black Beans, or replace the water with stock for this Quinoa Chickpea Salad. I especially enjoy using veggie stock instead of water when cooking quinoa because it soaks it in so much flavor.
Explore these fantastic vegetarian options that will leave you with a full belly and warm heart, while keeping your mind open to the possibilities!
Ingredients
- 3 small onions halved
- 3 large carrots chopped
- 3 celery stalks chopped
- 1 leek chopped (optional)
- 1 garlic bulb halved
- 4 sprigs fresh parsley
- 3 sprigs fresh thyme
- 3 bay leaves
- 1 teaspoon sea salt
- 1 teaspoon black peppercorns
- 10 cups water
Instructions
- In a large pot, combine onions, carrots, celery, leek (if using), garlic, parsley, thyme, bay leaves, salt, peppercorns, and water.
- Bring the mixture to a boil over high heat, then reduce to a simmer and cover. Let it simmer gently for 1 hour.
- After simmering, strain the stock through a fine mesh sieve, discarding the solids. Season the strained stock with additional salt, if needed.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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