Vegetable stock is a healthy and delicious alternative to meat-based broths. Not only is it packed with nutrients, but it also helps to use up vegetable scraps that might otherwise go to waste. By making your own vegetable stock at home, you can control the ingredients and flavor to fit your preferences.

Making vegetable stock is a simple process that requires a few basic ingredients, water, and some patience. Follow these steps to make a flavorful and nutritious vegetable stock that you can use in a variety of dishes.

10 Steps to Making Delicious Vegetable Stock at Home

Step 1: Gather the ingredients

The key to making a great vegetable stock is using fresh, high-quality ingredients. Gather together a variety of vegetables, such as celery, carrots, onions, garlic, and herbs like thyme and bay leaves.

Step 2: Wash and chop the vegetables

Wash and chop the vegetables into small pieces. The smaller the pieces, the more flavor you can extract from them.

Step 3: Heat the oil

Heat some oil in a large pot over medium heat. Add the chopped vegetables and cook them for a few minutes until they start to soften.

Step 4: Add water

Add enough water to cover the vegetables. It’s best to use cold water to extract maximum flavor from the ingredients.

Step 5: Add herbs and spices

Add herbs and spices to the pot to enhance the flavor of your vegetable stock. Some popular choices include thyme, bay leaves, black pepper, and parsley.

Step 6: Bring to a boil

Bring the vegetable stock to a boil, then reduce the heat and let it simmer for at least an hour. The longer you simmer the stock, the more flavor it will have.

Step 7: Skim the scum off the top

While your stock is simmering, you’ll notice a layer of scum that rises to the surface. Skim this off with a spoon to keep your stock clear.

Step 8: Strain the stock

Once your stock is done cooking, strain it through a fine-mesh strainer to remove any solid pieces. Press down on the vegetables to extract all the juices.

Step 9: Cool and store

Let the vegetable stock cool completely, then transfer it to an airtight container and store it in the refrigerator or freezer until you’re ready to use it.

Step 10: Use in your favorite recipes

Vegetable stock is a versatile ingredient that can be used in a variety of recipes, from soups and stews to sauces and gravies. Experiment with different combinations of vegetables and spices to create your own unique flavors. Happy cooking!

What Vegetables to Use for Making Stock

Vegetable stock is a tasty foundation for soups, stews, and other tasty dishes. It’s a flavorful base that’s also healthy and nutritious, making it an excellent option for vegetarians or those who want to reduce their meat consumption. When making vegetable stock, the types of vegetables you choose will determine the overall taste of the broth. In this section, we’ll list some of the best vegetables you should consider using to make delicious vegetable stock.


Onions are a staple in many kitchens and are one of the essential ingredients when making vegetable stock. They are rich in flavors that add a savory sweetness to the stock. You can use any type of onions for the vegetable stock, from yellow to white and red. Make sure to keep the outer skins of the onions on while cooking as they add depth to the broth.


Carrots are an excellent addition to vegetable stock. They add a mildly sweet flavor and a bright color to the broth. Use whole carrots, and you don’t need to peel them. Just give them a quick wash and roughly chop them before adding them to the pot.


Celery is an underrated vegetable when it comes to making vegetable stock, but it’s actually an essential ingredient. It adds a rich earthy flavor and lends a subtle sweet taste to the broth. Use the whole celery, including the leaves, as they add a unique and intense flavor to the stock.


Mushrooms are a great addition to vegetable stock, especially if you want to give it a richer, deeper flavor. They add a savory umami taste to the broth. You can use any type of mushroom, from button to shiitake, depending on your preference.


Fennel is not as commonly used in vegetable broth, but it’s an excellent addition if you want to give it a distinct flavor. It has a slight licorice taste and adds a sweet and spicy note to the stock.


Parsnips are root vegetables that add a mildly sweet flavor to the stock. They are a great addition along with the carrots and onions. You can use the whole parsnips, and like the carrots, you don’t need to peel them.


Garlic is a flavor booster for almost any dish, and vegetable stock is no exception. It adds a robust and slightly spicy taste to the broth. Use peeled whole garlic cloves or chop them up before adding them to the pot.


Potatoes are not as commonly used in vegetable broth, but they add a uniquely starchy flavor to the broth. They can also help thicken the stock. Use the whole potatoes and keep the skins on if they are organic.

Bell Peppers

Bell peppers add a sweet and slightly spicy flavor to the broth. They also lend a bright color to the stock. Use any color bell pepper, from green to red and yellow.


Tomatoes add an acidic and bright flavor to the vegetable stock. You can use either fresh or canned tomatoes, or tomato paste. If using the canned or paste, make sure you choose products with no artificial additives or preservatives.

In conclusion, when making vegetable stock, use a combination of the above vegetables to get the right flavor and nutrition. You can also add herbs and spices like thyme, bay leaves, pepper, and salt to enhance the taste. Experiment with different vegetable combinations until you find your perfect blend.

How to Make Vegetable Stock: Tips and Tricks

Now that we’ve got the basics out of the way, let’s delve deeper into the art of making vegetable stock. Here are some tips and tricks that will help you get the most out of your ingredients and create a flavorful and nutritious broth.

## 1. Choose the Right Vegetables

While vegetable stock can be made from almost any vegetable, some produce offers better nutritional value and flavor than others. As a general rule, use a combination of aromatic vegetables like onions, celery, and carrots, and add some other veggies like tomatoes, mushrooms, and leafy greens to create a more complex flavor profile. Vegetables that are past their prime or have a funky odor should be avoided, as they may taint the taste of your stock.

## 2. Roast Your Vegetables First

Want to take your vegetable stock to the next level? Consider roasting your vegetables first. Roasting brings out the natural sweetness of the vegetables and adds a smoky depth that you can’t get with raw produce. Simply toss your vegetables in a bit of olive oil and roast them in the oven for around 30 minutes before proceeding with the recipe as usual.

## 3. Use Whole Spices and Herbs

While dried spices and herbs can add flavor to your vegetable stock, whole spices and herbs are even better. They release their flavors more slowly during the simmering process, giving your broth a nuanced flavor that develops over time. Some good options include bay leaves, thyme, parsley, black peppercorns, and coriander seeds. Tie the herbs and whole spices up in a cheesecloth or place them in a tea infuser for easy removal after cooking.

## 4. Don’t Overcook Your Vegetables

While it’s important to simmer your stock for a long time to extract all the nutrients and flavors, be careful not to overcook your vegetables. You want them to retain some texture and flavor, so don’t let them turn to mush. Once they’ve given up all they can give, remove them from the pot and discard them.

## 5. Store Your Stock Properly

If you don’t plan on using your vegetable stock right away, store it properly to ensure maximum freshness and flavor. Let it cool down to room temperature, then transfer it to an airtight container and refrigerate for up to 4 days or freeze for up to 6 months. When using frozen stock, thaw it overnight in the fridge or defrost it in the microwave before using.

VegetablesNutritional ValueFlavor Profile
CarrotsHigh in vitamin A, fiber, and antioxidantsSweet and earthy
CeleryLow in calories, high in antioxidants and polyphenolsEarthy and slightly bitter
OnionsRich in vitamins and minerals, anti-inflammatorySweet and pungent
TomatoesHigh in vitamin C, potassium, and lycopeneTangy and slightly acidic
MushroomsGood source of vitamin D and antioxidantsEarthy and umami
KaleHigh in vitamins K, C, and A, and fiberBitter and slightly nutty

Incorporating these tips and tricks into your vegetable stock recipe will produce a broth that is rich in nutrients, flavor, and texture. Experiment with different combinations of vegetables and herbs to find your perfect blend, and don’t be afraid to add your own personal touch to make it truly your own. Happy cooking!

Thanks for Joining the Stock Adventure!

Congratulations on becoming a pro at making your homemade vegetable stock! Now you can get creative with all your favorite veggies and herbs, and enjoy the benefits of a quick, easy and tasty ingredient in your cooking. Don’t forget to thank and appreciate our Mother Nature for her precious gifts. We hope you enjoyed reading this article, and we invite you to come back for more exciting recipes and tips to enjoy a happy, healthy life!