Best Veggie Stock Recipe for Rich and Flavorful Soups

There’s nothing quite like the deep, comforting aroma of a homemade vegetable stock simmering gently on the stove. Whether you’re preparing a hearty soup, a savory risotto, or a flavorful sauce, a rich veggie stock can elevate your dishes to new heights.

Unlike store-bought versions, making your own stock allows you to control the freshness and intensity of flavors, ensuring a natural, wholesome base for countless recipes. Plus, it’s a brilliant way to reduce food waste by using vegetable scraps and trimmings that might otherwise be discarded.

This best veggie stock recipe is simple to prepare, packed with fresh garden flavors, and versatile enough to suit any cuisine. In just over an hour, you’ll have a nourishing broth that enhances your cooking while being 100% plant-based and free from additives.

Whether you’re a seasoned chef or a kitchen newbie, this recipe is a must-have staple for your culinary repertoire. Let’s dive into creating the perfect pot of veggie stock!

Why You’ll Love This Recipe

This vegetable stock recipe stands out because it balances flavor, simplicity, and sustainability. It’s designed to extract maximum taste from everyday vegetables without the need for fancy or expensive ingredients.

Using common kitchen staples like onions, carrots, celery, and garlic, it builds a rich umami flavor that can replace any commercial stock or broth.

The slow simmering process allows the vegetables to release their natural sweetness and savory notes, creating a broth that’s both light and deeply flavorful. Moreover, this recipe is highly adaptable — you can customize it to suit your taste preferences or dietary needs.

If you like exploring new dishes, this stock serves as the perfect foundation for countless recipes, such as those found in our Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas or Vegetarian Middle Eastern Recipes for Easy, Flavorful Meals.

Finally, making your own stock is a fantastic way to embrace zero-waste cooking and add freshness to your meals, making this recipe both eco-friendly and delicious.

Ingredients

Equipment

• Large stockpot (at least 6-quart capacity)
• Chef’s knife and chopping board
• Wooden spoon or ladle for stirring
• Fine mesh strainer or cheesecloth
• Large heatproof bowl or container for storing stock
• Measuring spoons
• Optional: slow cooker for a hands-off method (see our Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas)

Instructions

1. Prepare your vegetables: Wash all vegetables thoroughly. Chop the carrots, celery, onion, leek, and tomatoes into large chunks to maximize flavor extraction. Smash the garlic cloves gently to release their aroma.
2. Heat the pot: Place your large stockpot on the stove over medium heat. You don’t need oil for this recipe, as we want a clean and light broth.
3. Add vegetables and aromatics: Add the chopped carrots, celery, onion, garlic, leek, tomatoes, mushrooms (if using), parsley stems, thyme sprigs, bay leaves, and peppercorns directly to the pot. Stir gently to combine.
4. Add water: Pour in 10 cups of cold water, ensuring all vegetables are submerged. This amount yields approximately 8 cups of stock after simmering and straining.
5. Bring to a boil and simmer: Increase heat to high and bring the pot to a rolling boil. Once boiling, reduce the heat to low and let it simmer gently, uncovered, for about 60 to 75 minutes. Avoid boiling vigorously, as it can cause cloudy stock.
6. Skim foam and impurities: During the first 20 minutes of simmering, use a spoon to skim off any foam or scum that rises to the surface. This helps keep your stock clear and clean-tasting.
7. Strain the stock: After simmering, remove the pot from heat. Using a fine mesh strainer or cheesecloth, strain the stock into a large bowl or container. Press gently on the vegetables to extract as much liquid as possible but avoid crushing them.
8. Cool and store: Allow the stock to cool to room temperature before refrigerating. Store in airtight containers for up to 5 days or freeze in portions for up to 3 months.
9. Season before use: When ready to use, season the stock with salt to taste. It’s best to salt at the end to avoid over-seasoning and to maintain flexibility for different recipes.

Tips & Variations

“Save your vegetable scraps!” Collect onion skins, carrot ends, celery leaves, and mushroom stems in a freezer bag. Once full, use these scraps to make a flavorful stock, reducing waste and boosting your broth’s flavor.

To deepen the flavor, try roasting the vegetables at 400°F (200°C) for 20-30 minutes before simmering. This gives your stock a subtle caramelized, richer taste perfect for heartier dishes.

If you prefer a lighter, clearer broth, avoid tomatoes and mushrooms, as they can add cloudiness and stronger flavors. For a more herbaceous stock, add rosemary or dill instead of thyme.

For an umami boost without mushrooms, add a piece of kombu (edible kelp) during simmering, removing it before straining.

Want to try a hands-off approach? Use your slow cooker for this recipe by combining all ingredients and cooking on low for 6-8 hours.

This method is perfect for busy days and will infuse even more flavor.

Nutrition Facts

This veggie stock is naturally low in calories and fat, making it a healthy base for any meal. It provides small amounts of vitamins and minerals from fresh vegetables, with no added preservatives or artificial flavors.

Serving Suggestions

Vegetable stock is incredibly versatile and can be used in a variety of dishes to add depth and richness.

• Use it as a base for homemade soups and stews. Try pairing it with fresh vegetables for a Low Calorie Vegetable Soup Recipe for Healthy Eating.
• Replace water or other broths in risottos and grain dishes to enhance flavor.
• Incorporate it into sauces such as our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes for a lighter yet flavorful sauce.
• Use it to cook grains like quinoa, farro, or barley to infuse them with extra taste.
• Make delicious vegetarian gravies or braises by reducing the stock with herbs and spices.

Conclusion

Mastering the art of making your own vegetable stock is a game-changer for any home cook. It’s a simple way to add layers of flavor to your meals while embracing healthy, plant-based cooking.

This recipe is not only easy and adaptable but also a fantastic method for using up kitchen scraps, making your cooking more sustainable.

With just a handful of fresh vegetables and herbs, you can create a nourishing broth that forms the backbone of countless recipes. Whether you’re crafting a comforting soup, a luscious sauce, or a wholesome stew, this veggie stock will elevate your dishes with natural, vibrant flavors.

For more delicious plant-based inspiration, don’t forget to explore our Peruvian Vegetable Recipes for Flavorful Healthy Meals or our Vegan Bread Machine Recipe for Soft, Delicious Loaves. Happy cooking!

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