Vegetable Stock

Discover the secret to elevating your cooking with this homemade vegetable stock, a nutrient-packed, flavor-boosting base that’s both versatile and easy to make. Crafted from a medley of fresh ingredients—like sweet carrots, aromatic leeks, and earthy celery—this recipe brings together herbs like thyme, parsley stems, and a fragrant bay leaf for a rich and savory depth. Lightly sautéed in olive oil and slowly simmered to perfection, the stock extracts every bit of goodness from the vegetables, resulting in a clean, wholesome broth that’s ideal for soups, stews, risottos, and more. With just 10 minutes of preparation and an hour of simmering, this recipe yields a smooth, golden vegetable broth that you can refrigerate or freeze for convenient use in your favorite dishes. Say goodbye to store-bought and hello to homemade; this vegetable stock is your new kitchen essential!

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:60 mins

Total Time:70 mins

Servings: 8

Ingredients

• 2 medium Carrots
• 2 whole Celery stalks
• 1 large Onion
• 3 whole Garlic cloves
• 1 whole Leek
• 8 stems Parsley stems
• 4 sprigs Thyme sprigs
• 1 whole Bay leaf
• 1 teaspoon Black peppercorns
• 8 cups Water
• 1 tablespoon Olive oil

Directions

Step 1

Peel and roughly chop the carrots, onion, and garlic. Slice the celery and leek into large pieces.

Step 2

Heat the olive oil in a large stockpot over medium heat.

Step 3

Add the carrots, celery, onion, leek, and garlic to the pot. Sauté for 5-7 minutes until they are slightly softened and fragrant.

Step 4

Add the parsley stems, thyme sprigs, bay leaf, and black peppercorns to the pot.

Step 5

Pour in 8 cups of water, ensuring the vegetables are fully submerged.

Step 6

Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let the stock simmer uncovered for 45-60 minutes.

Step 7

Stir the stock occasionally and press the vegetables gently with a spoon to release their flavors.

Step 8

Once the stock is done, remove it from heat and let it cool slightly.

Step 9

Strain the stock through a fine mesh sieve or cheesecloth into a large bowl or container, discarding the solids.

Step 10

Use the vegetable stock immediately, or let it cool completely before storing it in airtight containers in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Nutrition Facts

Serving size	(2458.9g)

Amount per serving	% Daily Value*
Calories	387.4

Total Fat 17.8g	0%
Saturated Fat 3.1g	0%
Polyunsaturated Fat 2.3g
Cholesterol 1.8mg	0%
Sodium 361.9mg	0%
Total Carbohydrate 54.7g	0%
Dietary Fiber 11.2g	0%
Total Sugars 20.9g
Protein 7.0g	0%

Vitamin D 0IU	0%
Calcium 345.0mg	0%
Iron 4.4mg	0%
Potassium 1266.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.4%

Protein: 6.9%

Carbs: 53.8%