Homemade Vegetable Stock

Homemade vegetable stock is so easy to make and add flavor to soups, risotto, stews, and lots of other dishes. It's tastier, healthier and cheaper than the store bought one.

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. 🙂

Homemade vegetable stock is so easy to make and add flavor to soups, risotto, stews, and lots of other dishes. It's tastier, healthier and cheaper than the store bought one.
Print
5 from 2 votes
Homemade Vegetable Stock
Prep Time:
20 mins
Cook Time:
1 hr 30 mins
Total Time:
1 hr 50 mins
 
Author: As Easy As Apple Pie
Course: Condiment

Homemade vegetable stock is tastier, healthier and cheaper than the store bought one. The whole process takes no longer than 2 hours

Ingredients
  • 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
Instructions
  1. Wash, pat dry and cut in small pieces all your vegetables and herbs.
  2. Weigh them and put them in a medium pan.
  3. 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.
  4. Cover and cook on low heat for about 1 1/2 hour. Stir occasionally to prevent sticking.
  5. At first you will see lots of water coming out from the vegetables. Wait until the water is completely reabsorbed
  6. Remove from heat and blend with an immersion blender.
  7. Now cook again for about 20 minutes, until the stock is thicker.
  8. Let the mixture cool down and put it into ice cube trays or in a jar.
  9. Stock can be refrigerated for 20 days or frozen for up to 6 months.
  10. Use 1½ teaspoon for 1 liter (4½ cups) of water
Notes

© as easy as Apple Pie. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe

Did you make this recipe?

Leave a comment or share a photo on Instagram with the hashtag #aseasyasapplepie. We’d love to see what you come up with!

Homemade vegetable stock is so easy to make and add flavor to soups, risotto, stews, and lots of other dishes. It's tastier, healthier and cheaper than the store bought one.

 

12 comments on “Homemade Vegetable Stock”

  1. 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!

  2. How much does this serve approx?

  3. How does this go frozen? Solid or mushy, but scoopable?

  4. Would you please explain me the steps of baking you used?
    And even the time.

  5. hi elena
    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.

  6. Hello! Overall, which one would you say is more flavourful, powder version or this paste version? Which one do you like more? Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.