vegi stock recipe
The Best vegi stock recipe
I’ve found that vegi stock is perfect for all kinds of occasions—whether it’s a cozy weeknight dinner or a meal for a big family gathering. It’s versatile enough to be used in everything from creamy pasta dishes to hearty chili, and it’s got that depth that regular water just can’t match. Plus, it’s packed with nutrients from the vegetables, so it’s a healthier alternative to chicken or bone broth. My kids have grown up eating it straight from the pot, and honestly, they don’t even notice it’s not water. It’s that good. Plus, it’s a great way to use up veggies that might otherwise go to waste—like leftover carrots, celery, or even those sad-looking onions at the bottom of the fridge. It’s a win all around.
Simple Veggie Stock for Soups and Stews
A rich, flavorful veggie stock made with seasonal vegetables, simmered until deeply savory. Perfect for soups, broths, and braised dishes.
🥘Ingredients
- 1 large onion, roughly chopped
- 4 carrots, chopped
- 4 celery stalks, chopped
- 4 garlic cloves, peeled
- 1 lb (450g) potato, peeled and cubed
- 1 head of cauliflower, cut into florets
- 1 cup (240ml) vegetable broth
- 2 bay leaves
- 1 tsp black peppercorns
- 1 tbsp olive oil
👨🍳Directions
-
1
Heat olive oil in a large stockpot over medium-high heat. Add chopped onion, carrots, celery, and garlic. Sauté until softened, about 5 minutes. -
2
Add cubed potato, cauliflower florets, vegetable broth, bay leaves, and peppercorns. Bring to a boil, then reduce heat to low. -
3
Simmer uncovered for 30–35 minutes, until vegetables are tender and flavors meld. Discard bay leaves before straining.
🔧Equipment
- Large stockpot
- Wooden spoon
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Simple Veggie Stock for Soups and Stews Works
❓ Frequently Asked Questions About Veggie Stock for Soups and Stews
Can I make vegi stock without a bone?
Yes, you can definitely make vegi stock without bones. Simply use a larger quantity of vegetables—about twice as much as you would with bones—to extract more flavor. Carrots, celery, onions, and potatoes work well, along with herbs like thyme or bay leaves. Just simmer them for a longer time (at least 45 minutes) to ensure a rich, savory broth.
—
How do I store leftover vegi stock?
Store leftover vegi stock in an airtight container in the fridge for up to 5 days. For longer storage, freeze it in portions (like ice cube trays for small batches) for up to 3 months. Thaw overnight in the fridge before using.
—
What’s the best way to use vegi stock in soups?
Vegi stock is incredibly versatile for soups! Use it as a base for creamy soups like butternut squash or lentil soup, or blend it into smooth soups like tomato basil. For richer soups, reduce it slightly before adding other ingredients. It also works well in risotto or as a broth for grains like barley or quinoa.
—
Can I add spices or herbs to customize my vegi stock?
Absolutely! To enhance flavor, add whole spices like black peppercorns, cinnamon sticks, or star anise during the first 10 minutes of simmering. Fresh herbs like parsley, thyme, or rosemary work too—just remove them before tasting. For depth, try a splash of soy sauce or a pinch of smoked paprika.
