Easy Homemade Vegetable Stock

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There is nothing better than homemade vegetable stock. It’s easy, budget – friendly, healthy and free from artificial flavors. You know exactly what is in your vegetable stock. The bonus is that you can use it to make tons of dishes from soups, casseroles to stews.

I’ve realized that most of the recipes on this blog call for vegetable stock. Thus why I’ve decided to show you today step by step how to make vegetable stock at home. Homemade vegetable stock is very simple to make and so much healthier than store-bought.

What you’ll need to make vegetable stock

  • 3 medium carrots (300 g/ 2/3 lbs)
  • ¼ celery root (celeriac) (130 g/ 4,5 oz)
  • 2 medium onions
  • 5 sprigs fresh parsley (15 g/ ½ oz)
  • ½ leek
  • 1 ½ liter (about 6 cups )water
  • 2 tablespoons oil
  • 1 ½ tablespoons fine salt
  • 2 bay leaves
  • 4 peppercorns or freshly ground pepper

You’ll also need

  • Medium pot
  • Sieve
  • Empty containers
  • Cutting board
  • Knife

How to make vegetable stock

Start by peeling and chopping onions, carrots, celery root into bite-sized pieces. You don’t necessarily have to peel the vegetables. Clean and slice leek and then wash parsley.

Heat oil in a pot over a medium high heat and fry the veggies for about 5 minutes.

Cover with cold tap water (about 6 cups). Add salt, pepper, parsley and bay leaves.

Bring to the boil. Reduce the heat and let simmer for about 45 minutes. After 45 minutes sieve the stock.

Season once more with salt if its necessary and transfer to containers. Refrigerate for up to 14 days. You can also freeze the vegetable stock for up to 3 months.

Use your vegetable stock to make these recipes

Easy Homemade Vegetable Stock

Homemade vegetable stock is very simple to make and so much healthier than store-bought. Made with carrots, celery, leek, onions, parsley, bay leaves and salt and pepper. Use your vegetable stock to make tons of dishes from soups, casseroles to stews.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: condiment, Sauces, Soup
Cuisine: European
Keyword: gluten free, how to, paleo, Vegan, vegetable broth, vegetarian
Servings: 6 cups
Author: Ester from esterkocht.com

Equipment

  • Medium pot
  • Fine sieve
  • Knife
  • Cutting board
  • Empty containers

Ingredients

  • 3 medium carrots (300 g/ 2/3 lbs)
  • 2 medium onions
  • ¼ celery root (celeriac) (130 g/ 4,5 oz)
  • ½ leek
  • liter water cold (6 cups)
  • 5 sprigs fresh parsley (15 g/ ½ oz)
  • 2 tablespoons oil
  • tablespoons fine salt
  • 2 bay leaves
  • 4 whole black peppercorns or freshly ground pepper

Instructions

  • Start by peeling and chopping onions, carrots, celery root into bite-sized pieces. You don't necessarily have to peel the vegetables. Clean and slice leek and then wash parsley. Heat oil in a pot over a medium high heat and fry the veggies for about 5 minutes. Cover with cold tap water (about 6 cups). Add salt, pepper, parsley and bay leaves. Bring the water to the boil. Reduce the heat and let simmer for about 45 minutes. After 45 minutes strain the stock. Season once more with salt if its necessary and transfer to containers. Refrigerate for up to 14 days. You can also freeze the vegetable stock for up to 3 months.

Did you make this recipe? I would be thrilled if you could write a comment or share a photo of your creation on Ester kocht Facebook Page or @ester.kocht on Instagram.

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