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Homemade Vegetable Stock

Serves 6 60 minute prep time

By Morgan Shupe on January 3, 2014

Homemade Vegetable Stock

Chef Morgan is a healthy soup aficionado, and today she is sharing some basics tip on how to make a flavorful and versatile vegetable stock. Perfect for soups, sauces, or any savory recipes that call for stock!

Cooking Tips:

The smaller you chop your vegetables, the more surface area and contact with water, which means more flavor!

Start with cold water. The solubility of flavors and nutrients varies at different temperatures. Starting with cold water ensures that you will extract the full potential of all your ingredients.

Use quality produce. You only get what you put into it.

Use the recipe below as a base and add in vegetables you have hanging around the kitchen. Starchy vegetables will make your stock cloudy. Strong flavored vegetables, such as cabbage, may overpower other flavors in your stock, but may be good if you are making a cabbage soup. Tomatoes will add a nice color and add an extra savory punch.

Do not add salt to your stock. You can always add salt to the soups or dishes that you create with your stock.

Use different herbs and spices for a twist on your stock, parsley and thyme are always good choices.

Ingredients

  • 1 tsp olive oil
  • 2 onions, chopped
  • 2 carrots, chopped
  • 2 celery, chopped
  • 2 cloves garlic, smashed
  • 2 handful button mushrooms, sliced
  • 1 Tbsp black peppercorns
  • 5 cups cold water
  • 2 bay leaves

Preparation

  • Wash and cut onions, carrots, celery, and mushrooms into equal sizes.

  • Toss all ingredients into a pot with water.  Put the pot on medium-high and bring to a light boil.  Then turn to medium-low and leave to simmer for around 1 hour.  Give it a stir every once and a while to circulate the veggies.

  • Once stock is finished simmering, strain out the ingredients so that you just have your liquid mixture left in your pot.

  • Once stock is finished and strained, simmer until ¼ of the liquid remains.

  • Cool and freeze into ice cube trays.

  • Once frozen add stock ice cubes to a container and freeze for up to 3 months.

  • To use stock as you would a bouillon cube, add ¾ cup of water.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.
Morgan Shupe

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