DIY Kitchen: Vegetable Stock

DIY Vegetable Stock

Making vegetable stock is easy! Simply combine non-starchy vegetables with herbs and water in a large pot and cook for about an hour. Strain and use as a base for vegetarian soups and sauces.

Learn more about making your own stock!


Developed by Sara Haas, RDN, LDN

Ingredients
Sachet

  • 4 to 5 fresh parsley stems
  • 5 black peppercorns
  • 1 dried bay leaf
  • 1 fresh thyme sprig
  • 1 garlic clove, peeled

Stock

  • 2 cups cremini mushrooms, washed and trimmed
  • 1 large yellow or white onion, peeled and quartered
  • 3 medium carrots, peeled and cut into 2-inch pieces
  • 1 fennel bulb and fronds (stalks and root end trimmed, bulb quartered, fronds roughly chopped)
  • 3 medium stalks celery, washed and cut into 2-inch pieces
  • 1 medium green bell pepper, stems and seeds removed
  • 1 medium red bell pepper, stems and seeds removed
  • 2 quarts, plus 2 cups cold water

Special Equipment

  • Cheesecloth
  • Kitchen twine
  • Strainer or colander

Directions

  1. To make a "sachet d’épices": Cut a large square of cheesecloth and place parsley stems, black peppercorns, bay leaf, thyme sprig and garlic in the center. Bring corners together and tie securely with twine to make a pouch. The sachet is easy to remove if flavor becomes overpowering.*
  2. To make stock: Place mushrooms, onion, carrots, fennel, celery, peppers and sachet in an 8-quart stockpot. Add water and bring to a boil. Immediately lower heat and simmer uncovered for 1 hour. Skim surface if desired.
  3. Strain stock using a mesh sieve or colander covered with a large piece of cheesecloth. Discard vegetables and sachet. Use stock immediately or chill over an ice bath to expedite cooling, then cover and refrigerate or freeze. Serves 5.

Cooking Note

  • Because cooking time for vegetable stock is shorter than that of chicken stock, making a sachet is not required. If preferred, place spices directly in pot with vegetables and remove when straining cooked stock.

Nutrition Information

SERVING SIZE: 1 cup

CALORIES 20; TOTAL FAT 0g; SAT. FAT 0g; CHOL. 0mg; SODIUM 140mg; CARB. 4g; FIBER 1g; SUGARS 3g; PROTEIN 1g; POTASSIUM N/A; PHOSPHORUS N/A

Note: Not able to accurately analyze the percentage of absorbed nutrients in this recipe. Instead, we used a standard low-sodium vegetable stock analysis from Imagine Natural Creations, Hain Celestial Group.

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Sara Haas
Sara Haas, RDN, LDN, is a Chicago-based dietitian and co-author of the Fertility Foods Cookbook. Read her blog, The Cooking RD, and connect with her on Facebook, Instagram and Twitter.