Homemade Vegetable Stock

    Homemade Vegetable Stock

    (124)
    41saves
    50min


    127 people made this

    About this recipe: An easy vegetable stock recipe. Feel free to use any vegetables you have at hand - the more variety, the better the flavour. Use in any recipes that call for vegetable stock.

    Ingredients
    Serves: 12 

    • 1 tablespoon olive oil
    • 1 large onion
    • 2 sticks celery, including some leaves
    • 2 large carrots
    • 1 bunch spring onions, chopped
    • 8 cloves garlic, finely chopped
    • 8 sprigs fresh parsley
    • 6 sprigs fresh thyme
    • 2 bay leaves
    • 1 teaspoon salt
    • 2 litres water

    Method
    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Chop scrubbed vegetables into 2.5cm chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavour.
    2. Heat oil in a stock pot. Add onion, celery, carrots, spring onions, garlic, parsley, thyme and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
    3. Add salt and water and bring to the boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
    4. Other ingredients to consider: mushrooms, aubergine, asparagus (butt ends), corn on the cob, fennel (stalks and trimmings), peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (124)

    Reviews in English (123)

    0

    good and easy to cook  -  01 Apr 2013

    by
    241

    Perfect simple vegetable stock and a great way to use up old vegetables. I throw all my vegetable trimmings in the freezer (stems from mushrooms, broccoli, asparagus etc) and bring them out when I make the stock. I don't add any salt because I use it in many different recipes and I like to season to taste at the end.  -  20 Oct 2007  (Review from Allrecipes US | Canada)

    by
    163

    I loved the versatility of this recipe. I used the old, tired veggies sitting in my fridge and cut them up, threw them onto a baking sheet sprayed with olive oil PAM and after roasting, tossed them into a crockpot to simmer for the day. I also used dried herbs since that is what I had. I love having a veggie based stock for my vegetarian daughter to use. We used some to make our own version of vegetarian gravy. We the froze the gravy and remaining stock into single sized portions for her.  -  02 Sep 2006  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate