Homemade Vegetable Stock
The image is AI-generated. Cooking times are estimates.
Homemade vegetable stock is a useful foundation for soups, rice, and sauces. Onion, carrot, and celery create a balanced base without needing every vegetable in the fridge. Simmer gently rather than boiling hard, then strain so the liquid is easy to use in other recipes.
Ingredient notes
Use sound, clean vegetables rather than spoiled scraps. Onion skins can darken the stock, while large amounts of cabbage, broccoli, or Brussels sprouts may give a strong flavor. Mushrooms are optional but add depth. Leave the stock lightly salted so it can reduce in another dish without becoming overly salty.
Tips for a better result
Cut vegetables into rough pieces rather than a fine dice; they will be strained out. A gentle simmer extracts flavor without turning the liquid muddy. Taste before straining, but do not assume a very long cooking time always improves a vegetable stock.
Substitutions and variations
Use leek greens in place of some onion after washing away trapped grit. Parsley stems can replace part of the thyme. Do not add meat bones to this timing and describe it as vegetable stock; that requires a different recipe and handling process.
Storage and make-ahead tips
Divide strained stock into shallow containers and refrigerate promptly. Use within 3–4 days or freeze in measured portions. Leave headroom in freezer containers for expansion and label with the date.
A common question
Should I salt the stock?
A small amount is optional, but leaving it unsalted gives more control when it becomes part of soup, rice, or a reduced sauce. Season the finished dish.
More from Crispe Kitchen
Explore the Cooking Tips collection or read our cooking guides for more kitchen ideas.
Homemade Vegetable Stock
About 1.5 litres
Estimated prep: 15 minutes · Cook: 50 minutes
Equipment: Large stockpot, fine sieve, heatproof containers
Ingredients
- 2 onions, roughly chopped
- 2 carrots, roughly chopped
- 3 celery stalks, roughly chopped
- 150 g mushrooms, halved, optional
- 2 garlic cloves, crushed
- 1 bay leaf
- 4 thyme sprigs or 1/2 tsp dried thyme
- 6 parsley stems
- 6 black peppercorns
- 2 litres cold water
Instructions
- Wash and prepare the vegetables, removing any damaged or spoiled portions.
- Place vegetables, garlic, herbs, and peppercorns in the stockpot and add the cold water.
- Bring gradually to a gentle simmer. Cook uncovered or partly covered for about 45–50 minutes without a hard boil.
- Strain through a fine sieve into heatproof containers. Discard the strained solids.
- Use immediately, or divide into shallow containers and refrigerate promptly. Freeze measured portions for longer storage.
Recipe notes
Follow the doneness cues as well as the timer. Ingredient sizes and equipment vary. Cut vegetables into rough pieces rather than a fine dice; they will be strained out. A gentle simmer extracts flavor without turning the liquid muddy. Taste before straining, but do not assume a very long cooking time always improves a vegetable stock.