Best Vegetable Stock Recipe Cook& 39 Tips for Flavorful Broth

Making your own vegetable stock is one of the best ways to elevate your cooking with rich, wholesome flavors while avoiding additives and preservatives found in many store-bought options. Whether you’re vegan, vegetarian, or simply love cooking with fresh ingredients, this best vegetable stock recipe offers a vibrant, flavorful base for soups, stews, sauces, and more.

Using simple, everyday vegetables and herbs you likely already have on hand, this recipe is both economical and incredibly versatile.

In this blog post, I’ll guide you through every step to create a deeply satisfying vegetable stock that enhances any dish. Plus, I’ll share some handy tips and variations to customize your stock to your taste or dietary preferences.

Ready to unlock the secret to that perfect, savory broth? Let’s get cooking!

Why You’ll Love This Recipe

This vegetable stock recipe is:

• Easy to make: It requires just basic chopping and simmering, with no complicated techniques.
• Cost-effective: Use leftover veggie scraps or inexpensive vegetables to create a robust broth.
• Customizable: Add your favorite herbs and vegetables, or adjust the seasoning to suit your dishes.
• Healthy and natural: No preservatives, additives, or excess sodium.
• Multi-purpose: Perfect for soups, risottos, sauces, or any recipe calling for vegetable broth.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, roughly chopped (skin on for color)
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, smashed
• 1 large tomato, quartered
• 1 small parsnip, peeled and chopped (optional)
• 1 cup mushrooms, sliced (adds umami)
• 8 cups water
• 1 bay leaf
• 5-6 black peppercorns
• 6 sprigs fresh parsley
• 2 sprigs fresh thyme
• Salt to taste (add at the end)

Equipment

• Large stockpot (6-8 quarts)
• Sharp chef’s knife
• Cutting board
• Wooden spoon
• Fine mesh strainer or cheesecloth
• Large bowl or container for storing stock
• Measuring spoons

Instructions

1. Prepare the vegetables: Wash and roughly chop all the vegetables. There’s no need for fine dicing since the stock will be strained later.
2. Sauté the aromatics: Heat olive oil in your stockpot over medium heat. Add the onion, carrots, and celery. Cook for about 5-7 minutes until softened and slightly caramelized, stirring occasionally.
3. Add garlic and mushrooms: Toss in the smashed garlic cloves and sliced mushrooms. Cook for another 3-4 minutes to release their flavors.
4. Add the tomato and parsnip: Stir in the tomato quarters and parsnip pieces. Let them cook for 2 minutes.
5. Pour in the water: Add 8 cups of cold water to the pot. The cold water helps extract flavors slowly.
6. Add herbs and spices: Add the bay leaf, black peppercorns, fresh parsley, and thyme sprigs.
7. Simmer gently: Bring the mixture to a boil over high heat. Once boiling, reduce heat to low and let it simmer uncovered for 45 minutes to 1 hour. Avoid boiling vigorously, as it can make the broth cloudy.
8. Strain the stock: Remove from heat. Using a fine mesh strainer or cheesecloth, strain the stock into a large bowl or container. Press down gently on the solids to extract as much liquid as possible.
9. Season and cool: Add salt to taste once the stock has cooled slightly. Let it cool completely before storing.
10. Store: Transfer the stock to airtight containers. It will keep in the fridge for up to 5 days or freeze for up to 3 months.

Tips & Variations

“Use vegetable scraps like onion ends, carrot peels, and celery leaves collected in your freezer to make this stock even more sustainable and cost-effective.”

• For a richer flavor, roast your vegetables at 400°F (200°C) for 20 minutes before simmering.
• Feel free to experiment with different herbs such as rosemary or dill for unique twists.
• Avoid starchy vegetables like potatoes as they can cloud the stock.
• Skip the oil and sautéing step for an oil-free version; just simmer the raw vegetables.
• Add nutritional yeast at the end for an extra umami boost if you like.
• If you prefer a clearer stock, strain an additional time through a cheesecloth.

Nutrition Facts

Serving Suggestions

This vegetable stock is a versatile kitchen staple that can be used in numerous ways. Use it as a flavorful base for your favorite soups or stews, such as a hearty lentil soup or a creamy mushroom bisque.

It also works wonderfully for cooking grains like rice, quinoa, or farro to infuse them with extra taste.

Try it in sauces and gravies to deepen the flavor without adding animal products. You can even sip it as a comforting warm drink on chilly days.

For more delicious vegetarian ideas that pair well with homemade stock, check out A to Z Vegetarian Recipes for Every Meal and Occasion and Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Conclusion

Making vegetable stock from scratch is both rewarding and simple, offering a fresh, wholesome alternative to store-bought broths. This recipe captures the essence of fresh vegetables and herbs, creating a flavorful base that enhances your cooking while being adaptable to your pantry and preferences.

With practice, you’ll find this stock becomes indispensable in your kitchen, improving the taste and nutrition of countless dishes. Don’t hesitate to experiment with different vegetable combinations or herbs to develop your own signature stock.

For more great recipes featuring wholesome ingredients, explore our collection of Best Vegetarian Recipes No Dairy for Delicious Meals and Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.

Happy cooking!

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