Description
This easy vegetable stock recipe is made with onion, carrots, celery, herbs, and a few simple aromatics. Simmered gently on the stovetop, it makes a flavorful homemade stock for soups, stews, risotto, grains, sauces, and more.
Ingredients
1 - 2 tbsp olive oil
1 - 2 large onion, roughly chopped
2 - 3 medium carrots, chopped
2 - 3 celery stalks, chopped
2 garlic cloves (optional), smashed (no need to peel)
1 - 2 small leek or green onion tops (optional), chopped
1 handful fresh parsley (stems and leaves)
2 dried bay leaves
6-8 whole black peppercorns
8 cups (2 liters) water
Salt to taste (optional—you can add it later when using)
Instructions
Heat the olive oil in a large stockpot over medium heat. Add the onion, carrots, celery, garlic, and leek, if using.
Sauté for 5–7 minutes, stirring occasionally, until the vegetables begin to soften and smell aromatic.
Chef’s Tip: Keep the heat moderate. We want to gently draw out the flavor of the vegetables rather than brown them.
Pour in the water, then add the parsley, bay leaves, and black peppercorns.
Bring the mixture to a boil, then immediately reduce the heat.
Simmer the vegetable stock uncovered for 45–60 minutes.
You are looking for a gentle simmer rather than a vigorous boil.
Chef’s Tip: Vegetable stock doesn't need hours of cooking. Simmering it for too long can dull the fresh vegetable flavors and may introduce bitterness.
Place a fine-mesh sieve over a large stockpot or heatproof container.
Carefully strain the stock and discard the vegetables, and herbs.
For an even clearer stock, line your sieve with cheesecloth before straining.
Chef's Tip: Don't press or mash the vegetables through the sieve. Let the stock drain naturally for a cleaner finished stock.
Place the pot of strained stock into a sink filled with cold water and ice.
Stir occasionally to help the liquid cool evenly, changing the cold water as needed.
Once cooled, transfer the stock to clean containers.
Refrigerate the stock for up to 5 days or freeze for up to 3 months, following the storage instructions from our tested recipe.
We usually freeze ours in 1-cup portions so it's easy to grab exactly what we need for sauces, soups, stews, and braises.
Notes
Don't overcook: Vegetable stock only needs 45–60 minutes of gentle simmering. Cooking it for too long can result in a dull or slightly bitter flavor.
Salt: We prefer making stock without salt so the seasoning can be adjusted when it is used in another recipe.
Cooling: Cool the strained stock quickly before refrigerating or freezing. An ice bath is useful if you have a large batch.
Freezing: Freeze in 1- or 2-cup portions so you can easily take out just what you nee
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Basics
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 49
- Sugar: 2.5 g
- Sodium: 50.9 mg
- Fat: 2.6 g
- Carbohydrates: 6.4 g
- Protein: 1 g
- Cholesterol: 0 mg
