Homemade Vegetable Stock
A few month ago I prepared homemade vegetable stock powder, this time I decided to try a different method.
Homemade vegetable stock is so easy to make and adds flavor to soups, risotto, stews, and lots of other dishes. It’s tastier, healthier and cheaper than the store bought one.
The recipe is very simple and straightforward: wash and chop the vegetables and herbs then weigh them to know how much salt to add, let the vegetable simmer for 1 1/2 hour, blend and put in a jar or ice cube trays.
The salt is 20% of the weight of the vegetables. It seems a lot but it is the only preserving agent.
Cut the vegetable in small pieces, they will cook faster and it will help them release all their flavour and enhance your stock.
Modify the recipe to suit your taste adding whatever vegetables or herbs you have on hand: pumpkin, leeks, mushrooms, marjoram, sage, etc.
Homemade vegetable stock can be refrigerated for 20 days or frozen for up to 6 months.
Use 1 1/2 teaspoon for 1 liter (4 1/2 cups) of water.
If you are not making stock at home already, I would highly recommend you start now. :)
How To Make It: Homemade Vegetable Stock
- 1 big carrot unpeeled
- 2 celery stalks
- 1 medium onion
- 1 tomato
- 1 clove garlic
- a handful of parsley with stalks
- 2 twigs fresh thyme
- 2 twigs fresh rosemary
- 10 leaves basil
- sea salt or table salt 20% of the weight of your vegetables and herbs
- You can add any other vegetables and herbs you prefer
- Wash, pat dry and cut in small pieces all your vegetables and herbs.
- Weigh them and put them in a medium pan.
- Add salt. The salt is equal to 20% of the weight of your vegetables. For example: my vegetables weighed 455 grams (16.04 ounces) therefore I put 91 grams (3.2 ounces) of salt.
- Cover and cook on low heat for about 1 1/2 hour. Stir occasionally to prevent sticking.
- At first you will see lots of water coming out from the vegetables. Wait until the water is completely reabsorbed
- Remove from heat and blend with an immersion blender.
- Now cook again for about 20 minutes, until the stock is thicker.
- Let the mixture cool down and put it into ice cube trays or in a jar.
- Stock can be refrigerated for 20 days or frozen for up to 6 months.
- Use 1½ teaspoon for 1 liter (4½ cups) of water
Hi! Thank you for this recipe – I’m anxious to try it.
Just to clarify – there is no liquid added to the vegies, salt, spices in the pot?
Hi Jane! No liquids. Vegetables will release liquids as they cook.
does this really need that amount of salt? I’d like to make it but rarely use a lot of salt when cooking and I feel that would be too salty for me.
Hi Barb! I am sure you can find another recipe that is suitable for you! :)
I am intolerant to nightshade vegetables, can I leave the tomato out? Or is there something else I can substitute it with?
Hi Andrea! You can leave the tomato out. I usually use only carrot, celery, onion, and herbs. You can add any vegetables/herbs you prefer :)
Well don’t be nervous about all the salt like I was, yes your paste will taste really salty, but once diluted in water this broth is quite lovely, not salty at all. It’s quick and easy to make. A keeper recipe for sure.
Glad to hear that, Diane! :)
Hello! Overall, which one would you say is more flavourful, powder version or this paste version? Which one do you like more? Thanks!
I prefer this one! Both are very similar, but the paste version is quicker to make. :)
if you are freezing it, then why the need for so much salt?
Hi Martin! Good question! :) If you freeze it, I guess you can reduce the amount of salt. But I wouldn’t omit it completely or the stock will solidify in the freezer.
As I need to make a batch soon, I will try and let you know how it goes.
Would you please explain me the steps of baking you used?
And even the time.
Hi Satish! You don’t bake it. If you are looking for a vegetable stock powder, try this recipe. Let me know if you have any other question. :)
How does this go frozen? Solid or mushy, but scoopable?
How much does this serve approx?
Hi! ! I was so happy with this vegetable stock! I did the dry one and it’s near gone! Iv’e got some veggies cooking now to make frozen cubes to try it out. Thanks so much for this great idea!
You are welcome D!I love this recipe, it’s even easier than the powder one :)