Basic Vegetable Stock

PREP TIME: 15 MINUTES
COOKIING TIME: MIN. 2.5 HOURS

About

Yes, yes, and yes – you can make a rich and flavorful stock without any meat. Even more, the flavor of this stock will be far superior to a traditional meat-based stock (vegetables are the key – they carry all the flavors). Plus, with less animal fat, you’ll be making healthier meals. Use it in soups, risottos, pasta, and beyond. Enjoy!

Ingredients

1 yellow onion
2-3 stalks of spring onion
2 leeks (tops and green parts)
2 celery stalks (with leaves)
¼ of celery root
1 fennel bulb
2-3 carrots
5 garlic cloves
5 cherry tomatoes (or 1 regular tomato)
1-2 dried chilies (optional)
Large bunch of parsley
1 TBSP peppercorns
1 TBSP sea salt
2 bay leaves

Instructions

Wash the vegetables thoroughly (see tips) and cut them into medium-sized pieces.

In a large soup pot, heat 2 tablespoons of olive oil and begin sautéing the vegetables. This step is crucial, so don’t skip it. Start with the onion, then gradually add the other vegetables, leaving the leafy parts and cherry tomatoes for last.

Sauté the vegetables until they turn a nice golden color, then add bay leaves, chili peppers, and salt. Pour in enough water to fill the pot, then bring it to a boil (I recommend using a large pot with a capacity of at least 5 liters).

Cook covered on low to medium heat for at least 2.5 hours – the longer, the better. If using a pressure cooker, you can reduce the cooking time by about one-third.

Once cooked, strain the stock and transfer it into glass jars for refrigerator storage, or into plastic containers for the freezer. It will keep in the refrigerator for up to 5 days, and in the freezer for up to 6 months.

Tips:

Soak the vegetables in plenty of water with a tablespoon of baking soda added, then rinse with cold water.

SOURCE: NINA’S FAMILY KITCHEN
POSTED ON MAY 6, 2025

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