Homemade Vegetable Stock

Why buy vegetable stock when you can make it so easily at home? This flavorful broth is a perfect base for soups and adds flavor to grains such as couscous or quinoa (use stock instead of water to cook). It was cold and rainy the day I made this recently. I enjoyed a mug of it in place of tea – warming and satisfying.

  • 1 large head garlic, cut in half crosswise
  • 2 yellow onions, unpeeled and quartered
  • 2 large leeks, halved lengthwise and rinsed
  • 3 carrots, roughly chopped
  • 2 parsnips, roughly chopped
  • 1/2 head fennel, roughly chopped
  • 2 bay leaves
  • 1 small bunch parsley
  • 1 small bunch thyme
  • 1 tablespoon black peppercorns
  • 1 teaspoon kosher salt
  • 1 gallon cold water

  • Combine all ingredients in a large stock pot. Bring to a boil, then reduce heat and simmer for 90 minutes. Strain and allow to cool before refrigerating or freezing for storage.
  • Quick Tips
  • 1. Don’t bother to peel any of the vegetables, including the garlic and onions. The skins will lend flavor to the broth.
  • 2. To clean the sand and dirt from the leeks, halve them lengthwise, then separate all the layers under running water. You may need to use your fingers to loosen some of the dirt.
  • 3. Keep in the fridge for up to a week or freeze for later! I like to use some right away and put the rest in the freezer for (another) rainy day.

Preparation time: 10 minutes

Cooking time: 1 hour 30 minute

Number of servings (yield): 12 cups

One response to “Homemade Vegetable Stock”

  1. I always make my own veggie stock and keep a bunch frozen for when I need it. It’s so easy to do and tastes so much better than store bought. I sometimes will roast the veggies first if I want a more robust flavor. Do you do that too?

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