Basic Homemade Vegetable Stock

5 from 1 vote

Making your own vegetable stock is easier than you think and also much affordable and healthier than store-bought ones.

Prep Time5

Cook Time1

Total Time1 5

Course: Main Course, Soup

Cuisine: French, Mediterranean

Diet: Gluten Free, Low Calorie, Vegan

Servings: litres

Calories: 77kcal

Place all the vegetables and herbs you prepared in a large stockpot.
Fill the pot with cold water until all the vegetables are fully submerged and covered by a few centimeters.
Put the stockpot on medium heat and bring it to a boil.
When boiled, turn the heat to low and skim the scum rising to the surface using a ladle.
Leave it to gently simmer for at least an hour, avoid stirring the stock while cooking for a clear finish.
Strain through a fine sieve or a muslin cloth in a clean pot or bowl and let it cool down to room temperature.
Store your stock in the glass jar(s) in the fridge for up to a week or in the freezer for up to 3 months.

Use any vegetables available in your fridge apart from the ones from the brassica family like cabbage, broccoli, cauliflower, or kale and also soft vegetables like potatoes and butternut squash.
Always start making the stock from cold water.
Use a large stockpot and fill it with cold water until all the vegetables are fully submerged and covered by a few centimetres.
Gently simmer the stock on low heat and avoid stirring it while cooking.
Store it in the fridge for up to a week or in the freezer for up to 3 months for future uses
The stock expands while freezing which causes breakage of the jar. Therefore, leave 3-4 centimetres of headspace in the jars when filling them up.