Best Light Vegetable Stock Recipes

Basic Light Vegetable Stock image

Provided by BeckyF

Categories Stocks

Time 1h5m

Yield 8 cups

Number Of Ingredients 12

10 cups water
2 medium onions, quartered
2 medium sweet potatoes or 4 medium carrots, peeled
3 cloves garlic, unpeeled and smashed
2 large potatoes, thickly sliced
2 celery ribs, coarsely chopped
2 fresh parsley sprigs
1 bay leaf
1/2 teaspoon salt
6 peppercorns
4 allspice berries
1 cup mushroom stems (optional)

Steps:

Wash the vegetables well, removing any soil or sand.
Combine all of the ingredients in a large soup pot and cover with a tight-fitting lid.
On high heat, bring the stock to a boil and then lower the heat and simmer for about 45 minutes.
When the vegetables are quite soft and have lost their bright colors, the stock is done.
Strain the stock through a large colander or sieve, pressing out as much liquid as possible.
Discard or compost the vegetable solids.
Use the stock right away, or refrigerate in a sealed container for up to 4 days, or freeze up to 6 months.

Nutrition Facts : Calories 113.7, Fat 0.1, Sodium 183.8, Carbohydrate 26.1, Fiber 3.6, Sugar 3.5, Protein 2.8

Light Vegetable Stock image

Provided by Martha Stewart

Time 35m

Yield Makes about 4 cups

Number Of Ingredients 4

1 large or 2 small leeks, light-and dark-green parts only
1 large carrot, scrubbed and cut into 2-inch pieces
1 celery stalk, cut into 2-inch pieces
1 cup good-quality vegetable broth, such as Aneto, or water

Steps:

Combine all ingredients with 4 cups water in a medium saucepan. Bring to a simmer over medium-high heat, then reduce heat to low and simmer, partially covered, 30 minutes. Strain and discard solids; let cool completely. Stock can be refrigerated in an airtight container up to 3 days, or frozen up to 3 months.

Light Vegetable Stock image

Yield Makes about 4 1/2 quarts

Number Of Ingredients 13

7 qt water
10 large carrots, sliced
4 large celery ribs, sliced
4 large onions, coarsely chopped
2 unpeeled heads of garlic, halved horizontally
Peels of 2 large potatoes
2 medium turnips, coarsely chopped
24 fresh cilantro sprigs
8 fresh flat-leaf parsley sprigs
2 bay leaves
1 tablespoon salt
2 teaspoons dried thyme
2 teaspoons whole black peppercorns

Steps:

Bring water to a boil with remaining ingredients in a 10- to 12-quart pot and boil gently 1 hour, or until vegetables are completely soft.
Pour stock through a colander into a large bowl. Strain stock again, through a fine sieve into another large bowl.