Vegetable Stock
A flavorful base for soups, risottos, and vegetarian dishes
Ingredients
Instructions
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Prepare the vegetablesWash and roughly chop all vegetables. There's no need for precise cutting as they'll be strained out later. Larger pieces will help make straining easier.
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Sauté the aromaticsHeat olive oil in a large stockpot over medium heat. Add onions, carrots, celery, and leek. Cook for 5-7 minutes until vegetables begin to soften and onions become translucent. Stir occasionally to prevent browning.
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Add remaining ingredientsAdd garlic, bay leaves, thyme, parsley, peppercorns, and tomato paste (if using). Stir to combine and cook for another 2 minutes until fragrant.
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Simmer the stockPour in the cold water, ensuring all vegetables are submerged. Bring to a boil, then reduce heat to low. Simmer uncovered for about 1 hour, occasionally skimming any foam that rises to the surface.
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Strain and storeRemove from heat and allow to cool slightly. Strain the stock through a fine-mesh sieve, pressing gently on solids to extract maximum flavor. Discard solids. Allow stock to cool completely before refrigerating for up to 5 days or freezing for up to 3 months.
Nutritional Information
45
Calories
per cup
1
Protein
grams
6
Carbohydrates
grams
2
Total Fat
grams
0.3
Saturated Fat
grams
1.5
Fiber
grams
3
Sugar
grams
580
Sodium
milligrams
4
Vitamin C
% DV
3
Iron
% DV
Vegetable Stock is Also Known As
Vegetable Broth, Mirepoix Stock, Vegetable Bouillon or Homemade Veggie Stock
