Vegetable Stock is made by boiling a motley of veggies like celery, carrots, onion, garlic et al in water along with olive oil. Also called bouillon or broth, this Vegetable stock is choke-full of flavours and guarantees to take your dishes to the next level. Here is how to make vegetable stock from scratch.
Winters are just around the corner, and what can be more comforting than a warm bowl of soup under the blankets in these cold nights.
For me, Soups are a must in Winters and along with me, even my family enjoys it.
Making or simmering soup is very easy, but the only ingredient that consumes time is its base, Vegetable Stock.
These Vegetable Stocks are easily available in the market, but anything that is homemade always gives our recipe a fresh and better taste.
Therefore, here I have a Vegan, simple and full of flavour Vegetable Stock Recipe for you that will take your Soup Recipes to another level.
The best part about it, all the ingredients that go into this recipe are easily available in the market. Here’s the recipe of Vegetable Stock.
What is Vegetable Stock?
Vegetable Stock, which is also called as Bouillon or Broth, is made by boiling different vegetables and spices in the water.
Water absorbs the taste and flavour from these vegetables and used as a base to add in Soups, Curries, Stews etc.
Always keep in mind, when making basic vegetable stock, you want vegetables with neutral, but savoury flavours.
Here, to make this Vegetable Stock, I have used Vegetables such as Celery, Carrots, Onion, Dried Mushroom and Green Chilli.
To perk up the flavour in stock, I have also added Bay Leaf, Garlic, and Black Peppercorns.
You can add more vegetables of your choice or can add vegetable scraps if you have any.
Believe me, this Vegetable Stock or Broth is full of flavour and will definitely take your dishes to the next level.
Vegetable Stock can be stored in the fridge in an airtight container and it stays good for about a week, best for 3 to 4 days.
If you want to further extend the shelf life of this Vegetable Stock, then you can freeze it an airtight container or freezer bags.
One great way to store in Freezer bags is by making cubes out of the stock using an Ice Tray. Once the Vegetable Stock cubes freeze properly, pack them in freezer bags.
Vegetable Stock Ingredients
Instant Pot Vegetable Stock
If you are using an Instant Pot to make the Vegetable Stock, then heat the required olive oil in Instant Pot on Sauté setting.
Firstly, add the onions and cook them until they turn golden brown, it will take about 3 minutes.
Add celery, carrots, green chilli, mushrooms, garlic and cook until onions and mushrooms start to release some water and vegetables are cooked properly.
Stir in bay leaves, and peppercorns, then pour the required water.
Lock the lid and cook it on high pressure for about 40 to 45 minutes, then release pressure naturally.
Once it is ready, strain the stock using a fine-mesh sieve, discard solids and add it in a bowl. Let it cool down before you store it.
Are Vegetable Stock and Vegetable Broth the same thing?
Well, Vegetable Broth and Vegetable Stock are same, they are made by boiling vegetables in water and strained.
These two terms are slightly different if you are making a Non-Veg Stock.
If you are adding only vegetables and boneless breast, it is called as Broth, but if you add bones too, it is called as stock.
Which vegetables are best for the stock?
Onions, Carrots, Celery, Leeks, Parsnips, Fresh Thyme, Fresh Parsley and Mushrooms gives the best Vegetable Stock recipe, but you can add any vegetable of your choice.
I have used dried mushrooms in this recipe as they give a very earthy taste to the stock.
But you can choose to skip them and use fresh mushrooms if dried ones are not available.
Just make sure you avoid the vegetables mentioned below to not use in stock so that your stock doesn’t taste bitter or turn very dark in colour.
Where to use this stock?
You can use Vegetable Stock as a base to make Soups, Curries/Gravies, Stews, Cream Based Sauces, Cooked Grains and Legumes etc.
I like to use it to make Cilantro Lime Rice, Brown Stew Chicken and Tom Kha.
How to make Vegetable Stock from scrapes?
Making a Vegetable Stock is a great way to use up the vegetable scraps which are left behind after making or everyday meals.
You can save those Carrot Peels, Potato Skins and Celery Tops and add them while making your stock.
These ingredients also provide a fantastic flavour in the stock.
What not to put in Vegetable Stock?
If you are making a Vegetable Stock, avoid adding vegetables such as Tomatoes, Beetroot, Cabbage, Potatoes, Turnips, Zucchini, Asparagus, Kale, Brussels Sprouts etc.
Starchy Vegetables such as Potato and Turnips will make your vegetable stock gummy.
Tomatoes make it too pulpy, Zucchini, Kale, Brussels Sprouts, Cabbage can make it taste bitter, and Beetroot turns your stock red.
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How to make Vegetable Stock Step by Step
Add all the ingredients in a large pot and bring the mixture to a boil.
Once the mixture comes to a boil, reduce the heat to low. Cover and let the stock simmer for an hour.
Strain the stock and let it cool. Store in the refrigerator for up to a week and use as and when required.
Best Vegetable Stock Recipe
Best Vegetable Stock Recipe
Vegetable Stock is made by boiling a motley of veggies like celery, carrots, onion, garlic et al in water along with olive oil. Also called as bouillon or broth, this Vegetable stock is choke full of flavours and guarantees to take your dishes to a next level. Here is how to make vegetable stock from scratch.
Ingredients
- 3 litres Water
- 2 tbsp Olive oil
- 2 Bay leaf
- 8-10 Black peppercorns
- 1 Celery Step Chopped
- 1/2 cup Carrots Chopped
- 2 Onion Cut into big chunks with skin on
- 100 g Dried Mushrooms Use fresh if dried are not available
- 2 Green chilli
- 5-6 cloves Garlic Crushed
Instructions
- Add all the ingredients in a large pot and bring the mixture to a boil.
Once the mixture comes to a boil, reduce the heat to low. Cover and let the stock simmer for an hour.
- Strain the stock and let it cool.
- Store in refrigerator for up to a week and use as and when required
Recipe Notes
If you are making a Vegetable Stock, avoid adding vegetables such as Tomatoes, Beetroot, Cabbage, Potatoes, Turnips, Zucchini, Asparagus, Kale, Brussels Sprouts etc.
Starchy Vegetables such as Potato and Turnips will make your vegetable stock gummy.
Tomatoes makes it too pulpy, Zucchini, Kale, Brussels Sprouts, Cabbage can make it taste bitter, and Beetroot turns your stock red.
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