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How to Make Vegetable Stock
Amy

How to Make Vegetable Stock?

Homemade vegetable stock is a kitchen essential, brimming with rich, savory flavors and endless versatility. In just 15 minutes of prep, you can gather fresh, vibrant ingredients like carrots, celery, and herbs, creating a base that’s far superior to store-bought.
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Prep Time 15 minutes
Cook Time 1 minute
Total Time 1 minute
Servings: 8
Ingredients Method

Ingredients
  

  • 2 medium onions, halved
  • 4 medium carrots, chopped
  • 1 to 2 medium celery stalks, chopped
  • Leek or fennel tops, chopped
  • 1 garlic bulb, halved
  • Handful fresh parsley
  • 1 small bunch fresh thyme
  • 3 bay leaves
  • 2 teaspoons sea salt
  • 1 teaspoon black peppercorns
  • 10 to 12 cups filtered water

Method
 

  1. Place the onions, carrots, celery, leek tops, garlic, parsley, thyme, bay leaves, salt, pepper, and water in a large pot and bring to a boil over high heat (If 12 cups of water won’t fit in your pot, you can use 10).
  2. Reduce the heat and simmer gently, covered, for 1 hour.
  3. Strain and discard the vegetables. Season to taste and use in your favorite soup recipes.
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