Homemade vegetable stock. For a newbie vegetarian like myself, I have to say, this stuff is like magic! Honestly, before I became a vegetarian a month ago, I had never made homemade vegetable stock before. In fact, before giving up meat entirely, I am not sure I had ever even used it. But after a couple days as a vegetarian, I realized that one of the hardest things I had to give up was not actually meat itself, but chicken and beef stock. I never realized how much I use stock until I had to go without it! Everything from flavoring soups and stir-fries, to the cooking liquid for couscous, grains, and risottos starts with a good stock.
For a moment, I was in panic mode! How could I live without a good chicken and beef stock in my life? Could vegetarian broth actually provide the same rich flavor a meat stock could? After a few attempts at some homemade stock, I was relieved to find out that yes, vegetable stock can offer up that same rich flavor booster in foods that meat stocks can!
Whew! I was so relieved. I think I can get used to this vegetarian life.
A tip on this stock–After straining, use right away, or store in an airtight container in the fridge for up to four to five days. Or, you can always freeze it for later use, either in a large container, or in ice cube trays to use in smaller portions for sauces. If you are looking for some vegetable stock inspiration, try with this wonderful Roasted Ratatouille Soup, which is vegetarian and vegan, and uses vegetable stock as a base. Great way to showcase all those fresh veggies from the garden this summer!
However you decided to use your vegetable stock, Enjoy!
Homemade Vegetable Stock
Vegetable stock made from scratch. Use in all your favorite soups, stews, and as a flavor booster in stir-fries, risottos, and more!
- 1 large leek roughly chopped
- 1 onion chopped
- 4-5 whole garlic cloves smashed and peeled
- 4 carrots chopped
- 4 celery stalks chopped
- 2 cups mushrooms halved
- 1 bay leaf
- 5 fresh thyme sprigs or about a Tbsp dried
- 1 small bunch parsley
- 1 tsp pepper
- kosher salt to taste
Add all ingredients to a large stock pot.
Fill with water until all the vegetables are submerged (the less water you use, the stronger the stock will be).
Bring to a boil, then cover, and drop to a simmer.
Simmer for at least an hour and half, or up to 3 hours. Stir every now and then. Salt to taste.
When the stock is ready, pour through a strainer into another pot or bowl. Use the stock immediately, or let cool a bit and store in the refrigerator or freezer in an airtight container.