• Skip to main content
  • Skip to primary sidebar

Six Hungry Feet logo

menu icon
go to homepage
  • Home
  • All Recipes
  • About
  • Contact
  • Subscribe
  • Work with Us
  • 1:1 Blog Coaching
  • es_ESEspañol
subscribe
search icon
Homepage link
  • Home
  • All Recipes
  • About
  • Contact
  • Subscribe
  • Work with Us
  • 1:1 Blog Coaching
  • es_ESEspañol
×
Home » Recipes » Main Dish

Published: Apr 13, 2020 by Laura Arteaga

Easy Homemade Vegetable Stock

Jump to Recipe Print Recipe Pin Recipe

It is cold outside, it has been raining all day, and your body is asking for something warm and nurturing to start feeling better. Make some Homemade Vegetable Stock and start feeling better!

This homemade vegetable stock comes in really handy for these days and to make many of your recipes healthier and tastier by adding it instead of stock cubes.

Vegetables to make stock

In our household, we cook homemade vegetable stock every second week and freeze it to have it always available for cooking or making soups. It takes 10 minutes to prepare and you can leave it cooking while doing other things.

This is the perfect stock as a base for many different dishes for your little one. It does not contain any salt, just vegetables, and water. Luca loves mummy's soup as much as I do.

You can add to this recipe any vegetables that you have in your fridge or pantry as it will simply add more flavor and nutrients. Some vegetables we would avoid including in your stock are potatoes, zucchini or beets.

How can I use my Vegetable Stock?

Here is a list of different recipes that we make with our Vegetable Stock:

  • Miso and Tahini Ramen: If you want to make delicious Ramen, you will need a delicious stock, otherwise it won't happen. If you want to cook a homemade stock for ramen, you can add ginger and more onion to it. Cook both ingredients first with a little bit of oil, at a high temperature. You can then add the rest of the ingredients.
  • Vegan Pho: If you need a delicious stock for Ramen, the same applies to Pho. This noodle soup needs to be cooked with homemade stock to have the flavor that you are looking for.
  • Katsu Curry: When cooking a Katsu sauce, use a homemade stock instead of a shop-bought one. The taste you get from homemade stock is difficult to get from a cube or shop-bought pack.

Easy Homemade Vegetable Stock

Delicious Homemade Stock to give the perfect flavour to your dishes.
4.89 from 9 votes
Print Pin Rate
Course: Main Course, Soup
Keyword: Vegetable Stock Recipe
Prep Time: 10 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 10 minutes minutes
Servings: 4 people
Calories: 119kcal
Author: Laura Arteaga

Ingredients

  • 1 large onion cut in half
  • 2 to 3 leeks chopped
  • A handful of green beans cut in half
  • 1 to 2 to tomatoes cut in half
  • 1 parsnip chopped
  • 3 to 4 celery stalks chopped
  • 1 to 2 turnips chopped
  • 6 to 8 carrots chopped

Instructions

  • Wash with cold water all the ingredients and chop them so they release more flavour while cooking.
  • Heat some olive oil in a big pot on medium heat and add the ingredients. Let them sweat (start to soften and release their liquids) for a few minutes over the heat before adding the water.
  • Add enough water to cover all the vegetables. You can add more water if you need to make more stock or less water for a more flavourful and concentrated stock if you are just using it for one dish. We normally make around 3 litres of stock from this recipe.
  • Bring the water to boil and when it starts bubbling reduce the heat to medium and let it simmer for at least 45 minutes. The longer you leave it cooking, the tastier.
  • Put the stock through a strainer or colander. Let it cool before freezing it if you are storing the stock.

Notes

  • You can use the cooked vegetables to make soup with a little bit of the stock. We always make 3 or 4 portions of soup for Luca to make the most of the vegetables.
  • For a sweeter broth add more carrots.
  • For a umami flavour, add some Kombu and cook the ingredients for a few minutes into high heat before adding the water.

Newsletter

Join our Community of Foodies. Exclusive plant-based recipes, meal plans, and pro cooking tips directly to your inbox. Join Now!

Nutrition

Calories: 119kcal | Carbohydrates: 28g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 101mg | Potassium: 697mg | Fiber: 7g | Sugar: 11g | Vitamin A: 16298IU | Vitamin C: 30mg | Calcium: 90mg | Iron: 2mg

If you tried our recipe, please leave a comment or tag us on Instagram @Sixhungryfeet. We are always happy to see your creations!

About Laura Arteaga

I'm Laura, originally from Mallorca, Spain. My culinary journey began at 21, and despite my background in Economics, cooking stole my heart. I am now a full time writer and food blogger. My food philosophy is simple: "Eat more real food." Through my writing and recipes, I want to inspire people to transition to a plant-based life style, to eat more vegetarian food, or simply to try new recipes in the comfort of their homes.

Subscribe for More!

Reader Interactions

Comments

  1. Ottilie says

    April 14, 2020 at 2:33 pm

    5 stars
    Veuillez montrer des recettes végétaliennes plus simples pour nous qui sommes en quarantaine en ce moment, merci 🙂 🙂 🙂

    Reply
    • Laura says

      April 16, 2020 at 4:46 pm

      Merci! 🙂

      Reply
  2. Nikki says

    April 17, 2020 at 3:40 pm

    Love this idea! I always keep a big ziploc of my veggie scraps in the fridge or freezer for this!

    Reply
    • Laura says

      April 19, 2020 at 1:56 pm

      We do too! It is a good way of making the vegetable stock a bit cheaper too 🙂

      Reply
  3. Sisley White says

    April 17, 2020 at 3:56 pm

    5 stars
    It is so simple to make and tasted delicious. We froze some to use later x

    Reply
    • Laura says

      April 19, 2020 at 1:56 pm

      well done! Thank you for letting us know 🙂

      Reply
  4. Kristin says

    April 17, 2020 at 4:15 pm

    5 stars
    This was super easy and amazingly tasty. I will never buy it from the store again! Thanks for such a helpful recipe!

    Reply
    • Laura says

      April 19, 2020 at 1:55 pm

      We are glad you liked it! 🙂

      Reply
  5. stephanie says

    April 17, 2020 at 4:20 pm

    5 stars
    Such an easy home made vegetable stock, delicious!

    Reply
    • Laura says

      April 19, 2020 at 1:55 pm

      Thank you Stephanie!

      Reply
  6. Deanne says

    April 17, 2020 at 4:23 pm

    5 stars
    These's nothing as soothing as homemade vegetable stock! Thank you!

    Reply
    • Laura says

      April 19, 2020 at 1:55 pm

      I know, I love this so much!

      Reply
  7. Toni says

    April 17, 2020 at 4:53 pm

    5 stars
    This is great! Thank you so much for sharing the recipe!

    Reply
    • Laura says

      April 19, 2020 at 1:54 pm

      Thank you Toni!

      Reply
  8. moozi says

    August 27, 2021 at 11:13 am

    5 stars
    Yes nice to read this valueable info, its very interesting to know about this
    You made my day!
    Thank you so much

    Reply

Leave a Reply Cancel reply

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

Recipe Rating




Primary Sidebar

Six Hungry Feet is a blog dedicated to plant-based recipes from around the world. Our recipes are influenced by our travels around Asia, our childhood in Spain (Laura) and Ireland (Astra), and by parenthood, which made us develop more and more family-friendly recipes.  More about us →

Featured Recipes

  • Vegan Carbonara
    Easy Vegan Carbonara Recipe
  • Vegan Chicken Noodle Soup
    Vegan Chicken Noodle Soup
  • Vegan Sausage Rolls
    Vegan Sausage Rolls
  • Tofu Bolognese
    Vegan Tofu Bolognese Recipe

Footer

↑ back to top

Privacy Policy - Disclaimer - Contact - Work with Us

Copyright © 2023 Six Hungry Feet