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 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: condiment, Sauces, Soup
Cuisine: European
Keyword: gluten free, how to, paleo, Vegan, vegetable broth, vegetarian
Servings: 6 cups
Author: Ester | esterkocht.com
Medium pot
Fine sieve
Knife
Cutting board
Empty containers
- 3 medium carrots (300 g/ 2/3 lbs)
- 2 medium onions
- ¼ celery root (celeriac) (130 g/ 4,5 oz)
- ½ leek
- 1½ liter water cold (6 cups)
- 5 sprigs fresh parsley (15 g/ ½ oz)
- 2 tablespoons oil
- 1½ tablespoons fine salt
- 2 bay leaves
- 4 whole black peppercorns or freshly ground pepper
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.