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How to Make Vegetable Stock From Scratch

Updated on June 13, 2017
Gordon Hamilton profile image

Gordon has been cooking since childhood. He loves above all to take fresh ingredients and combine them in tasty and hopefully original ways.

Vegetable soup is just one of the many delicious dishes which can be made with fresh vegetable stock
Vegetable soup is just one of the many delicious dishes which can be made with fresh vegetable stock | Source

Meat eaters have a great many options for different stock types to use in their cooking. Chicken and beef stock are probably the most popular, but other possibilities include fish stock or even lamb stock. Unfortunately for vegetarians, the options are nowhere near as extensive, and vegetable stock of some type is pretty much the only option when making soups, risottos and more (other than plain water). One bit of good news, however, is that vegetable stock is much quicker to prepare than stock made from animal bones. Equally, the possible recipes for vegetable stock are all but infinite, and this is but one suggestion you may wish to consider.

Ingredients for and Preparation of Vegetable Stock

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Vegetables and principal herbs used in this vegetable stock preparationVegetables chopped in readiness for making stockVegetables are added to the stock pot and warmed olive oilVegetables are sauteed in the oil for three or four minutesHerbs and peppercorns are added to the sauteed vegetablesWater is added to the vegetables and herbs and brought to a simmer
Vegetables and principal herbs used in this vegetable stock preparation
Vegetables and principal herbs used in this vegetable stock preparation
Vegetables chopped in readiness for making stock
Vegetables chopped in readiness for making stock
Vegetables are added to the stock pot and warmed olive oil
Vegetables are added to the stock pot and warmed olive oil
Vegetables are sauteed in the oil for three or four minutes
Vegetables are sauteed in the oil for three or four minutes
Herbs and peppercorns are added to the sauteed vegetables
Herbs and peppercorns are added to the sauteed vegetables
Water is added to the vegetables and herbs and brought to a simmer
Water is added to the vegetables and herbs and brought to a simmer

Vegetable Stock Ingredients

  • 3 small or 2 medium carrots
  • 1 medium white onion
  • ½ green bell pepper
  • ¼ fennel bulb
  • 1 stick of celery
  • 2 tbsp olive oil
  • Small bunch celery leaves
  • Small bunch of curly or flat leafed parsley
  • 1 bay leaf
  • ½ teaspoon whole black peppercorns
  • 3 pints water

Instructions

  1. When making stock, there is no need to spend any great length of time immaculately preparing the vegetables. Quick and rustic is pretty much the name of the game. The carrots should be washed (but not peeled) then roughly chopped.
  2. Similarly, wash and trim the celery stick before chopping in to four or five pieces.
  3. Peel the onion and quarter it.
  4. The fennel should be washed and thickly sliced.
  5. Remove the seeds and stalk from the green bell pepper and thickly slice. There is no need to chop the herbs but the parsley and celery leaves should of course be washed.
  6. The olive oil should be gently heated in a stock pot before the carrot, fennel, celery, onion, and green pepper are added to be sweated off for three or four minutes.
  7. The peppercorns and herbs should then be added along with the water.
  8. Turn up the heat and bring to a fairly rapid simmer for half an hour.
  9. When the stock has simmered for half an hour, turn off the heat. Although it is now ready to be sieved, you may wish to leave it to cool slightly to reduce the risk of getting splashed by the boiling liquid.
  10. Suspend a fine-meshed sieve over a large bowl.
  11. Pour the stock slowly and carefully through the sieve to remove the solid impurities.
  12. The stock can be used straight away, refrigerated (when cooled) for a day or two in a plastic dish, or deep frozen for up to three months.

Straining and Completing the Vegetable Stock

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Vegetable stock has been simmered for half an hour and is ready to be strainedA fine sieve suspended over a bowl is used to filter the vegetable stockStraining the vegetable pieces from the stock
Vegetable stock has been simmered for half an hour and is ready to be strained
Vegetable stock has been simmered for half an hour and is ready to be strained
A fine sieve suspended over a bowl is used to filter the vegetable stock
A fine sieve suspended over a bowl is used to filter the vegetable stock
Straining the vegetable pieces from the stock
Straining the vegetable pieces from the stock
Fresh vegetable stock ready for use, refrigeration or deep freezing
Fresh vegetable stock ready for use, refrigeration or deep freezing

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    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      Thanks for visiting and commenting, Simone. I hope the recipe proves useful to you.

    • Simone Smith profile image

      Simone Haruko Smith 5 years ago from San Francisco

      I haven't made vegetable stock in ages. I forgot about the sautéing part! I should do this again. Thanks for the great Hub- and the reminder!

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      Thanks, Silver Fish. I hope the recipe is one that will be useful for you.

    • Silver Fish profile image

      Silver Fish 5 years ago from Edinburgh Scotland

      Another great hub, very clear and great photos. Voted up.