Vegetable Stock – Food Faith Fitness

A simple, savory soup-starter that every vegetarian ought to have in their personal cookbook.

Ever wondered how vegetable stock is made? It’s actually quite easy and straightforward. Take an array of mildly flavored vegetables, chop them into large chunks, and boil them in a pot. The result is a hearty, balanced broth that can be sipped on its own or integrated into a big soup or stew.

One batch makes around eight servings of vegetable stock, but feel free to double or triple the recipe if desired for long-term use. You can easily make it at the beginning of the week to enjoy throughout. From soups and stews to casseroles and more, the opportunities to use this stock for creative cooking are abundant, because vegetable stock is so versatile.

Even better, you can use vegetables that are soft and slightly wilted. Take your “need-to-use” veggies and turn them into an herb-infused base that works in almost any recipe. Whether your veggies are fresh or on their way out, this is a great way to get the most from them.

Is Vegetable Stock Healthy?

Vegetable stock is as healthy to eat as it is easy to make. Made with clean and simple ingredients, it’s a fat-free and gluten-free dish with low sugar that doesn’t disappoint. It’s also vegan, so you can use it as a replacement for animal-based stock or broth in nearly any recipe. The cherry on top is that it has significantly less sodium than many store-bought broths or stocks, and you can adjust the salt content to your needs.

Ways To Fill Your Stock with Flavor

Seeking to spice up or elevate your vegetable stock? I’ve got a few different tips for you, each one with its own flavor profile and style.

Firstly, if you’d like to create a veggie stock that’s umami-rich and perfect for Asian dishes, I suggest adding a splash of soy sauce or coconut aminos. Likewise, adding 1 teaspoon of miso paste or 1 cup of mushrooms to the mix will create a similar earthy-and-salty flavor combo.

Another impactful, yet simple, way to boost your broth’s flavor is by roasting the vegetables before boiling them. The caramelization of the vegetables brings out a rich sweetness, elevating your stock to restaurant quality.

INGREDIENTS

• 3 small onions, halved
• 3 large carrots, chopped
• 3 celery stalks, chopped
• 1 leek, chopped (optional)
• 1 garlic bulb, halved
• 4 sprigs fresh parsley
• 3 sprigs fresh thyme
• 3 bay leaves
• 1 teaspoon sea salt
• 1 teaspoon black peppercorns
• 10 cups water

INSTRUCTIONS

Combine
Mix all ingredients in a pot and bring to a boil.

Simmer
Reduce heat and simmer covered for 1 hour.

Strain
Strain the stock and discard solids.

Devour!

FAQs & Tips

Serving Suggestions

There are countless ways you could use this stock in recipes, but here are some of my favorites. For dinner, incorporate it into Sweet Potato Curry Soup, Cauliflower Leek Soup, Butternut Squash Risotto, or Vegan Split Pea Soup. For lunch, do it up with Italian Rice or Crock-Pot Black Beans, or replace the water with stock for this Quinoa Chickpea Salad. I especially enjoy using veggie stock instead of water when cooking quinoa because it soaks it in so much flavor.

Explore these fantastic vegetarian options that will leave you with a full belly and warm heart, while keeping your mind open to the possibilities!