How to Make Vegetable Stock
Total Time
1 hr 15 mins
Prep Time
15 mins
Cook Time
1 hr
Rating
4.98 out of 5 stars
(38)
Ingredients
8 servings
- 2 medium onions, halved
- 4 medium carrots, chopped
- 1 to 2 medium celery stalks, chopped
- Leek or fennel tops, chopped
- 1 garlic bulb, halved
- Handful fresh parsley
- 1 small bunch fresh thyme
- 3 bay leaves
- 2 teaspoons sea salt
- 1 teaspoon black peppercorns
- 10 to 12 cups filtered water
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Preparation
Step 1
Place the onions, carrots, celery, leek tops, garlic, parsley, thyme, bay leaves, salt, pepper, and water in a large pot and bring to a boil over high heat (If 12 cups of water won’t fit in your pot, you can use 10). Reduce the heat and simmer gently, covered, for 1 hour.
Step 2
Strain and discard the vegetables. Season to taste and use in your favorite soup recipes.
Step 3
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Chef's notes
I often like to use all vegetable scraps to make my stock (leek tops, fennel tops, carrot tops, scallion tops, herb scraps, and herb stems). 6 loose-packed cups of roughly chopped veg scraps can be used in place of the vegetables listed in the recipe above.
