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Vegetable stock in glass pitcher.
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5 from 10 votes

Vegetable Stock Recipe

Every good cook needs a great stock. My vegetable stock is infused with layers of healthy flavor from herbs, veggies and spices, and can take a dish from ordinary to spectacular.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: How-to, Meal prep
Cuisine: Global
Diet: Gluten Free, Vegan, Vegetarian
Servings: 10 cups (approx)
Calories: 1kcal

Equipment

  • Large stock pot

Ingredients

  • 5 cups vegetable scraps (I used asparagus ends, apple peels, leek greens, mushroom stems, parsley stems and celery tops. See recipe notes for examples of veggies you can use.)
  • 4 cloves garlic (peel and add whole, or leave the skins on and crush the garlic with the flat edge of the knife and then add to the stockpot.)
  • 2 bay leaves
  • 2-inch cinnamon stick
  • 10 allspice berries (crushed slightly in a mortar and pestle or with a knife.)
  • 1 teaspoon peppercorns (crushed slightly in a mortar and pestle or with a knife.)
  • 12 cups water (preferably filtered water)
  • 2 sprigs rosemary (Other savory herbs are fine too, like thyme or sage. If using dried herbs, use a total of 2 teaspoons,)
  • ½ teaspoon salt (optional, but helps bring out the flavors from the veggies.)

Instructions

  • Place all vegetables in stockpot. Add herbs, including garlic, bay leaves and rosemary, if using, peppercorns, cinnamon stick and all spice corns to the pot.
  • Add 12 cups water and ½ teaspoon salt. Turn heat to medium high and let the stock come to a boil. Then turn down the heat so the stock is at a simmer.
  • Cover and let the stock cook for an hour. Once it has cooled down, strain out the vegetables, herbs and spices. Press on the veggies to release as much of those flavorful juices as you can. Store in the fridge or freezer (see storage instructions in recipe notes).

Notes

  • Examples of vegetable scraps you can use: Asparagus ends, cauliflower leaves, mushroom stems, apple peels, leek greens, broccoli stems, onion and garlic skins, carrot peels, tomato seeds, ginger peels, fennel fronds and ends, bell pepper ribs, celery ends, stems of any herbs, including fresh parsley, fresh thyme or fresh rosemary or fresh sage...the list goes on.
  • Making stock with fresh veggies: If making this vegetable stock with fresh veggies instead of veggie scraps, use an onion, three celery stalks, a carrot, 8-10 mushrooms and a few sprigs of fresh herbs, including thyme, rosemary or sage. Chop the veggies into small pieces and be sure to add the spices and garlic for the best flavor.
Storage instructions
  • Refrigerate: Refrigerate the vegetable stock once it has cooled to room temperature. Store in the fridge for up to a week.
  • Freeze: Freeze the vegetable stock in portion-sized, freezer-safe boxes or in ice cube trays. Once frozen, you can transfer the vegetable stock cubes to a freezer-safe bag. You can freeze the stock for up to three months.

Nutrition

Serving: 1cup | Calories: 1kcal | Carbohydrates: 0.4g | Protein: 0.1g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 131mg | Potassium: 7mg | Fiber: 0.1g | Sugar: 0.003g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 0.1mg