Veg Stock Recipe Easy Homemade Vegetable Broth Guide

There’s nothing quite like a rich, flavorful vegetable stock to bring depth and warmth to your soups, stews, and sauces. Making your own veg stock at home is not only incredibly satisfying but also a fantastic way to use up leftover vegetables and reduce kitchen waste.

This simple yet versatile recipe will transform humble veggies into a deliciously aromatic base that elevates any dish. Whether you’re a seasoned cook or just starting your culinary journey, this homemade veg stock recipe is a must-have in your kitchen arsenal.

Unlike store-bought versions, homemade vegetable stock is free from preservatives and artificial flavors. Plus, it’s easily customizable based on what vegetables and herbs you have on hand.

In this post, I’ll guide you through every step to create a vibrant, nourishing stock that will become your go-to secret ingredient.

Why You’ll Love This Recipe

This veg stock recipe is incredibly easy to make, requires minimal ingredients, and yields a fragrant, full-bodied broth perfect for countless dishes. It’s vegan, gluten-free, and allergen-friendly, making it accessible to everyone.

Plus, it’s a fantastic way to boost the nutritional content of your meals while adding a natural depth of flavor without any added salt or fat.

Once you master this recipe, you’ll find yourself reaching for it to enhance everything from hearty stews to light soups and even sauces. It’s also a brilliant way to make the most of your vegetable scraps, turning what might be compost into liquid gold.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, roughly chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 garlic cloves, smashed
• 1 small leek, cleaned and sliced (white and light green parts only)
• 1 cup mushrooms, sliced (optional, for umami)
• 1 small parsnip, peeled and chopped (optional)
• 1 bay leaf
• 5-6 whole black peppercorns
• 5 sprigs fresh thyme or 1 teaspoon dried thyme
• 1 sprig fresh rosemary (optional)
• 1 bunch fresh parsley
• 10 cups water
• Salt to taste (optional, recommended to add later in recipes)

Equipment

• Large stockpot or heavy-bottomed pot (at least 6-quart capacity)
• Wooden spoon or spatula for sautéing
• Fine mesh strainer or cheesecloth for straining the stock
• Large bowl or container to collect strained stock
• Ladle for transferring stock
• Measuring cups and spoons

Instructions

1. Prepare your vegetables. Wash thoroughly and chop your onion, carrots, celery, leek, mushrooms, and parsnip into large chunks. No need for perfect dice since they’ll be strained out later.
2. Heat the olive oil. Place your stockpot over medium heat and add the olive oil. Once hot, add the onion, carrots, celery, leek, mushrooms, and parsnip. Sauté for about 8-10 minutes until the vegetables begin to soften and caramelize slightly. This step enhances the flavor of the stock tremendously.
3. Add garlic and herbs. Toss in the smashed garlic cloves, bay leaf, black peppercorns, thyme, rosemary, and parsley. Stir to combine and cook for another 2 minutes to release the herbs’ aromas.
4. Pour in the water. Add 10 cups of cold water to the pot, making sure the vegetables are fully submerged. Increase the heat to high and bring the mixture to a boil.
5. Simmer gently. Once boiling, reduce the heat to low to maintain a gentle simmer. Let the stock cook uncovered for 45 minutes to 1 hour. Avoid boiling vigorously as it can cause cloudiness and bitterness.
6. Strain the stock. After simmering, remove the pot from heat. Using a fine mesh strainer or cheesecloth, strain the stock into a large bowl to remove all solids. Press the vegetables gently with a spoon to extract as much liquid as possible.
7. Cool and store. Allow the stock to cool to room temperature. Use immediately, or transfer to airtight containers and refrigerate for up to 5 days or freeze for up to 3 months.

Tips & Variations

Tip: Save vegetable scraps like onion skins, carrot peels, celery ends, and mushroom stems in a freezer bag to create stock anytime. This reduces waste and adds wonderful flavor complexity.

Variation: For a more robust umami flavor, add dried shiitake mushrooms or a piece of kombu seaweed during simmering.

Tip: Avoid starchy vegetables like potatoes or beets as they can cloud and change the taste of your stock.

Feel free to experiment with herbs such as sage or tarragon to tailor the flavor profile to your preferences. Remember, homemade veg stock is a blank canvas!

Nutrition Facts

Serving Suggestions

This versatile vegetable stock is the perfect foundation for a myriad of dishes. Use it as the base for hearty vegetable soups, grain cooking liquids like rice or quinoa, or to deglaze pans for sauces and gravies.

It’s also wonderful in risottos and casseroles to boost flavor naturally.

For inspiration, check out some of my other favorite recipes that pair beautifully with homemade veg stock:

• Low Calorie Vegetable Soup Recipe for Healthy Eating
• Vegetarian Swiss Chard Recipes for Healthy Meals
• Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas

Conclusion

Homemade vegetable stock is an essential kitchen staple that elevates the flavors of countless dishes while being incredibly simple to prepare. By using everyday vegetables and herbs, you can create a nourishing, aromatic broth that’s healthier and more flavorful than most store-bought options.

Plus, it’s a wonderful way to reduce food waste by transforming vegetable scraps into a delicious base. Once you’ve made your own veg stock, you’ll notice the difference it makes in your cooking — from soups to sauces and beyond.

Give this recipe a try and enjoy the rich, fresh taste of homemade goodness in every meal.

Don’t forget to explore more creative plant-based recipes like the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes to keep your cooking exciting and healthy!

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