We put stock in a LOT of things when cooking meals. In all honesty, if stock had never been invented, we'd be a bit lost. Sauces, stews, soups, rice, couscous, veggies, and more —the list is endless. Nowadays, you can find excellent stock in supermarkets, but if you’d like to make your own stock, we've got you covered with this simple guide.
It’s easy to make & easy to store
Stock is just a broth flavoured by whatever ingredients you use. To keep things simple, you can start with an easy vegetable stock —the ideal addition to any vegetarian recipe collection.
How to make your own vegetable stock
Vegetable stock ingredients
- 1 to 2 onions
- 2 to 3 carrots
- 3 to 4 celery stalks
- 4 to 5 sprigs of fresh thyme
- 1 bay leaf
- 1 small bunch parsley
- 1 teaspoon whole peppercorns
- Optional extras: leeks, fennel, tomatoes, mushrooms, mushroom stems, parsnips
Vegetable stock equipment
- Sharp knife
- Stock pot
- Strainer
- Cheesecloth or coffee filters (for straining)
- Storage containers
**Vegetable stock cooking instructions
Gather vegetables and herbs: Onions, carrots, and celery provide a great base flavour, rounded out with any of the other vegetables listed above. Try using this stock as a base for hearty dishes like coconut and chermoula veggie soup.
Roughly chop all the vegetables: Wash any visible dirt off the vegetables and give them a rough chop – no need to peel unless you prefer. (Some people even leave on the onion skins!) Add everything to a pot large enough to hold it all with a few extra inches of water. Add the herbs for extra aroma.
Cover with water and simmer: Cover the vegetables with enough water to stir easily. Less water makes a more concentrated stock, while more water results in a lighter flavour. Set the pot over medium-high heat until it’s just under a boil, then lower to medium-low.
Cook for one hour: An hour is usually enough time to infuse the water with all that vegetable goodness. Stir occasionally to ensure even cooking, and consider making enough to freeze for other dinner ideas like Mediterranean veggie soup or kale & risoni soup.
Strain and store: Remove the pot from the stove and take out all the vegetables with a slotted spoon. Place a strainer lined with cheesecloth or coffee filters over a large bowl and pour the stock through. Once strained, divide the stock into storage containers, cool completely, and freeze. It’s the perfect base for a cheesy veggie-loaded grilled gnocchi dish.
Storing vegetable stock
We recommend making a large batch of stock, letting it cool, and then pouring it into ice trays to freeze. Whenever you need some, just pop a cube or two into your dish – it's so easy and convenient! And don’t forget that stocks add great flavour to everything from soups to potato recipes.