Best Easy Vegetable Stock Recipes

Easy Vegetable Stock image

Provided by Martha Stewart

Time 1h

Yield Makes 6 cups

Number Of Ingredients 9

2 leeks, white and pale-green parts only, cut into 1-inch rounds, rinsed well
2 carrots, cut into 1-inch rounds
1 small onion, cut into 1-inch pieces
3 garlic cloves
8 cups water
5 flat-leaf parsley sprigs
2 thyme sprigs
1 dried bay leaf
2 teaspoons whole black peppercorns, crushed

Steps:

Cook leeks, carrots, onion, and garlic, covered, stirring occasionally, in a medium saucepan over medium heat for 10 minutes.
Add water, parsley, thyme, bay leaf, and peppercorns. Raise heat to high. Bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes. Pour through a cheesecloth-lined strainer; discard solids.

Nutrition Facts : Calories 20 g, Cholesterol 11 g, Protein 1 g, Sodium 47 g

Easy Vegetable Stock image

Provided by Myra Goodman

Yield Makes about 2 qt/2 L

Number Of Ingredients 10

About 10 cups/1.2 kg vegetables comprising the following:
1 large onion (or more), cut into 1- to 2-in/2.5- to 5-cm chunks (or 3 leeks, thickly sliced)
2 to 4 garlic cloves, cut in half (no peeling necessary)
2 to 6 celery stalks (tops OK), cut into 2- to 4-in/5- to 10-cm pieces
2 to 4 carrots, cut into 1- to 2-in/2.5- to 5-cm pieces
1 bunch parsley, and more stems if available (stems are especially flavorful)
1 parsnip, chopped into 1- to 2-in/2.5- to 5-cm pieces (optional)
1 tsp whole black peppercorns
2 bay leaves
4 to 6 sprigs fresh thyme or 1 tsp dried thyme

Steps:

In a large stockpot, combine the onion, garlic, celery, carrots, parsley, parsnip, peppercorns, bay leaves, and thyme with 4 qt/3.8 L water. Cover and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 1 hour, stirring occasionally. Uncover the pot and simmer for another 20 minutes to slightly reduce the stock to intensify the flavor. Remove from the heat and let cool for at least a half hour before straining. The stock can be refrigerated, covered, for up to 1 week and frozen for up to 1 year.

Easy Prep Vegetable Stock image

Provided by RonaNZ

Categories Clear Soup

Time 1h33m

Yield 2 1/2 litres

Number Of Ingredients 6

Steps:

Buy the whole head of celery but use the top half for this stock. Rinse any dirt off the leaves and put in a large stock pot. Any outer stalks that you wouldn't use in cooking can be added as well.
Add a whole bunch of parsley and a bay leaf.
Trim the roots off the onion and cut in half. Only remove the skins if they are split and dusty, otherwise just leave them on.
Cut the tops off the carrots, wash and cut in half lengthways.
Add the water and put on to simmer for an hour and a half to two hours.
Strain the vegetables. I do this in a colander (not a sieve) and squash the celery to get every last bit of flavour out of it. The stock is still lovely and clear and full of flavour.
Note: I don't season this stock since I'm going to use it in another recipe anyway.

Nutrition Facts : Calories 54.5, Fat 0.4, SaturatedFat 0.1, Sodium 144.5, Carbohydrate 11.9, Fiber 3.8, Sugar 6, Protein 1.7