Learn how to make vegetable stock with this quick and easy recipe! You will love how simple it is to make your own vegetable broth at home any time you need it!
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Learning how to make vegetable stock is one of the key essential things you can do when you are learning your way around the kitchen.
Not only will it save you money, but it can help you reduce waste and the flavor is superior to anything that you can buy in stores.
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Why you’ll love this recipe
- Zero Waste – You can save the tops of your onions, bottoms and tops of your celery, and more to reduce the waste from other recipes in order to create this one
- Cost Savings– while a quart of stock typically only ranges from $1-5 depending on the type and brand you use, those savings can add up quick, especially during the cooler months if you make a lot of soup
- Easy – This recipe is mostly letting the ingredients simmer in a pot which makes your effort minimal
🥘RECIPE INGREDIENTS
Gather your ingredients!
- Vegetables– carrots, celery, and leeks are great additions to a vegetable stock. They hold up well and provide a lot of flavor.
- Herbs– we use a variety of fresh herbs to add in more flavor to this recipe.
- Aromatics- garlic and onions are key in any vegetable stock. Not only for the flavor but the base of the dish
See my recipe card below for a complete list of the ingredients with measurements.
Recipe FAQs:
Good news! This recipe is already Top 8 Allergen Free. There’s no need to make any substitutions.
Yes, you can store for up to 2 weeks in your fridge in air tight containers.
Yes. You will want to ensure that your pot is large enough or you need to use two pots.
Yes! One of our favorite tips is to let it cool completely and then pour your stock into ice cube trays. Freeze them and then pop them out into freezer safe bags or containers. This will be good for 3-6 months.
A typical ice cube tray ice cube is 1oz so you can use four ice cubes for a ½ cup when thawing.
Other Vegan Sauces and Condiments to Make:
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🥳 Get the Full Recipe
How to Make Vegetable Stock
Ingredients
- 1 tablespoon Olive oil
- 2 Yellow onions, skin on, roughly chopped
- 4-5 sprigs Fresh Thyme
- 4-5 stems Fresh Parsley
- 3-4 sprigs Fresh Rosemary
- 3 Green onions, greens and whites, chopped
- 3 Bay leaves
- 1.5 teaspoon peppercorns (or 2 ¼ teaspoon ground pepper), more or less to taste
- 2 Celery stalks, with leaves, roughly chopped
- 3 large Carrots, roughly chopped
- 1 Leek, cleaned throughly, roughly chopped
- 1 bulb Garlic, smashed to open, with peel
- 10 cups Water
- salt, to taste
Instructions
- In a large heavy bottomed stock pot with a lid, heat oil over medium heat. Add onions and saute for 5-7 minutes or until softened and a golden huge starts to develop*.
- Add in fresh herbs, green onions, bay leaves, and peppercorns. Stir together. Add in celery, carrots, leeks, and garlic. Stir again.
- Add water and using a wooden spatula, scrape off any browning at the bottom. Bring to a boil, then reduce heat to low and simmer, covered, for 30 minutes (up to 2 hours for less stock but richer flavor).
- Let cool then strain the stock from the vegetables*. Store in air tight containers in the fridge for up to 2 weeks.
I first made this in January to support my husband’s fast. I used a lot of that first batch making your white creamy vegan chili. Which was absolutely delicious. From that batch, I froze the veggies to save for another round of stock.
Sunday, I added the frozen block of veggies and maybe 8 cups of water into a crockpot on low all day. It turned out so yummy. I have been giving it to my family to sip on to settle their stomach after we all got the flu 🤧.
Do you have the nutritional value of this recipe?
Hope you’re all feeling better! Glad you’re loving the recipes.
Unfortunately because we aren’t a professional kitchen, we can’t give nutritional value on this one since stock traditionally needs to calculated on a professional level since you aren’t eating the vegetables that you use and we don’t currently have that ability. I’m so sorry.
Could you freeze this into cubes and then add it to water like you would if you brought store vegetable stock cubes?
If you mean like a bouillon cube – this wouldn’t be concentrated enough. This is just what is made when you combine one of those cubes with the water. You could still freeze them though.
Why couldn’t you eat any of the veggies from the stock or purée them into the soup?
You definitely could, but most of the flavor is pulled out for the stock.
First, I really love your recipes and the vibe of your videos. When I watch Andy preparing the dish, I end up feeling relaxed and confident–and I really appreciate that.
Second, I’ve just started making my own veggie stock and I usually double the recipe. I also like freezing the stock, but I use extra-large silicone muffin trays. These are 4 oz molds, which seems to be the perfect size. They’re even great for freezing extra soup; take out 2 “muffins” for an 8 oz bowl of soup.
That sounds wonderful!