Vegetable Stock
Onion, carrot, celery, leek and herbs simmered for 1 hour into a light, sweet stock. Eight servings of a ladle in 1 hour 10 minutes.
Photograph credit: Vegan Vegetable Stock (8530528590) (image of vegetable stock on Wikidata Q42366457) by Veganbaking.net from USA · CC BY-SA 2.0 · Wikimedia Commons · this resized copy is shared under the same licence
Before You Start
Avoid brassicas and beetroot.
Leave the onion skin on for colour.
If your hob runs hot, check at 20 minutes.
Do not salt it.
How to Make Vegetable Stock
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Put all the ingredients in a large pot and bring slowly to a simmer.
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Simmer gently for 1 hour, skimming off any scum.
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Strain through a sieve, cool and keep in the fridge.
Why the Method Works
Vegetable stock is quicker than meat stock, and it can go wrong in the opposite way: cook it too long and the flavour turns flat and sulphurous. An hour is plenty.
Choose sweet, mild vegetables: onion, carrot, celery, leek and a few mushrooms. Leave out the brassicas, such as cabbage and broccoli, and strongly coloured beetroot, as they overpower the stock and turn it murky.
There is no need to peel the onion, as the skin gives a good golden colour. Wash the vegetables well and chop them roughly into similar-sized pieces.
Cover with cold water and bring to a gentle simmer. Add the herbs and peppercorns, and skip the salt so you can season whatever you make later. If your hob runs hot, check the heat at 20 minutes. Strain through a sieve and cool. Save clean peelings and trimmings from carrots, celery and mushrooms in the freezer, and use them here instead of throwing them out.
Storage and Reheating
Keeps in the fridge for up to 4 days, or freeze it in tubs for up to 3 months.
Serving Vegetable Stock
- Risotto
- Vegetable soup
- Mushroom gravy
- Cooking grains
Common Questions About Vegetable Stock
How long does Vegetable Stock take to make?
About 1 hour 10 minutes in total — 10 minutes of preparation and 1 hour of cooking. The recipe serves 8.
What are the key tips for making Vegetable Stock?
Avoid brassicas and beetroot. Leave the onion skin on for colour. If your hob runs hot, check at 20 minutes. Do not salt it.
What should I serve with Vegetable Stock?
Risotto; Vegetable soup; Mushroom gravy; Cooking grains.
Can Vegetable Stock be made ahead or frozen?
Keeps in the fridge for up to 4 days, or freeze it in tubs for up to 3 months.
Is Vegetable Stock suitable for a special diet?
This recipe is vegetarian, vegan, dairy-free, gluten-free, low-carb, keto and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
What's in a Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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