For a deeper, more complex flavor, roast the carrots, celery, and onion in the oven at 400°F (200°C) for 20 minutes before adding them to the pot. Don't over-salt the stock, as it will concentrate during simmering. You can always add more salt later when using the stock in a recipe. Feel free to add other vegetables to the stock, such as mushroom stems, leek greens, or bell pepper cores. Avoid using cruciferous vegetables like broccoli or cauliflower, as they can make the stock bitter. If you don't have fresh herbs, you can use dried herbs, but use half the amount.
Basic Vegetable Stock
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PREP TIME15 mins
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COOK TIME35 mins
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TOTAL TIME50 mins
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SERVING12 People
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VIEWS516
A vibrant and versatile foundation for countless culinary creations. This aromatic vegetable stock sings with the freshness of garden vegetables and herbs, offering a depth of flavor that elevates soups, sauces, and risottos. A must-have for every cook!
Ingridients
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Nutrition
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Carbohydrate6 g
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Fiber2 g
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Protein1 g
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Saturated Fat0 g
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Sodium227 mg
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Sugar2 g
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Fat1 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Gather all ingredients, ensuring vegetables are washed and prepped. (5 minutes)
02 Step
Recipe View In a large, heavy-bottomed soup pot or Dutch oven, heat olive oil over medium-high heat. (2 minutes)
03 Step
Recipe View Add carrots, celery, onion, green onions, garlic, parsley, thyme, and bay leaves to the pot. Cook, stirring occasionally, until the vegetables soften and develop a slight golden-brown color, allowing their natural sugars to caramelize (8-10 minutes).
04 Step
Recipe View Add sea salt and water. Bring the mixture to a gentle boil, then reduce heat to low, cover partially, and simmer gently for at least 30 minutes, or up to an hour for a richer, more developed flavor. (30-60 minutes)
05 Step
Recipe View Carefully strain the stock through a fine-mesh sieve lined with cheesecloth. Discard the solids. (5 minutes)
06 Step
Recipe View Allow the stock to cool slightly before using immediately, or store in airtight containers in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
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Dominique Mraz
Mar 9, 2025I roasted the vegetables before simmering, as suggested in the tips, and the flavor was out of this world!
Genoveva Rolfson
Oct 7, 2024I added some mushroom stems for extra umami, and it was a great addition! Thanks for the recipe!
Annamae Bins
May 2, 2023This stock is amazing! So much better than store-bought. I used it as a base for my minestrone soup and it was incredible.
Rigoberto Flatley
Apr 18, 2023Easy to follow recipe, and the stock freezes well. I now have a constant supply of delicious homemade stock.