Easy Vegetable Stock Recipe
I am sharing an easy, flavoursome, basic vegetable stock recipe for everyday cooking. It is a vegan, gluten-free, meal-prep-friendly, one-pot broth recipe.
Servings: 500 ml
Calories: 1kcal
Equipment
- stockpot or saucepan
- Strainer
Ingredients
- 2 tablespoon olive oil
- 2 bay leaf
- 1 cinnamon stick
- 2 thyme sprig
- 1 tablespoon ginger, chopped
- 1 whole garlic, cut into half
- ¼ Cup chopped celery stalk
- ½ Cup onion, roughly chopped
- 1 Cup carrot, diced
- 1 Cup button mushrooms, diced into quarters
- ½ Cup fresh coriander stalks
- 1 litre water, at room temperature
- 1 teaspoon black peppercorns
- 1 teaspoon salt or to taste
Instructions
- Rinse vegetables with water and roughly chops them into chunks or bit size pieces. Don't bother about the shape.
- Heat olive oil in a big stockpot or casserole. Add ginger, bay leaf, cinnamon, thyme, celery, onion, carrot, and mushrooms. Saute them for less than a minute.2 tablespoon olive oil, 2 bay leaf, 1 cinnamon stick, 2 thyme sprig, 1 tablespoon ginger, chopped, 1 whole garlic, cut into half, ¼ Cup chopped celery stalk, ½ Cup onion, roughly chopped, 1 Cup carrot, diced, 1 Cup button mushrooms, diced into quarters
- Add water, coriander stalks, black peppercorns, and salt. Stir to combine.½ Cup fresh coriander stalks, 1 litre water, at room temperature, 1 teaspoon black peppercorns, 1 teaspoon salt or to taste
- Cover and simmer over low heat for 30 minutes. No need to stir the stock in between. Set a timer and forget about it.
- After 30 minutes, turn off the heat. Allow the stock to cool down a bit so that it becomes easy to handle.
- Arrange a strainer over a big bowl. You can add a layer of muslin cloth over the strainer. Filter the vegetable stock through the strainer. Mash the vegetables lightly if you prefer.
- Vegetable Stock is ready to use and store. Before storing, allow the vegetable stock to cool down completely. Transfer it to a container with a tight-fitting lid. You can keep it in the refrigerator for a week, or you can freeze it in an ice tray.
Video
Notes
- No need to brown the vegetables while sauteing. We are only trying to release their flavour and infuse it into the oil.
- You can make this vegetable stock in an instant pot using the broth/stock mode or the pressure cook mode.
- I would not recommend adding scrapes and peels of vegetables to the broth until and unless they are organic and pesticide-free.
- Avoid watery, cruciferous, and starchy vegetables listed above in my post for making vegetable stock.
Nutrition
Calories: 1kcal | Carbohydrates: 0.1g | Protein: 0.01g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.04g | Sodium: 5mg | Potassium: 2mg | Fiber: 0.02g | Sugar: 0.02g | Vitamin A: 44IU | Vitamin C: 0.05mg | Calcium: 0.4mg | Iron: 0.01mg