Easy Homemade Vegetable Stock

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 like this easy potato and sausage stew or this sauteed kohlrabi with cream sauce .

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

• Greek tomato rice
• Easy pork and beef Lasagna with Bechamel sauce
• Cold cucumber soup with sour cream, yogurt and chives
• Easy Pizza Soup Recipe

Did you make this homemade vegetable stock  recipe? I’d love to hear from you! Simply write a review and add rating to it.