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Vegetable Stock

A flavorful vegan stock, made from whatever vegetable scraps you have on hand.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Cooking Ingredients
Servings 4 cups

Ingredients
  

  • 1 ½ teaspoons olive oil
  • 1 small yellow onion chopped into 1-inch chunks
  • 1 stalk celery including leaves chopped into 1-inch pieces
  • 1 large carrot chopped into 1-inch pieces
  • 1 stalk green onions chopped
  • 4 cloves garlic minced
  • 4 sprigs fresh Italian parsley OR celery leaves
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • Additional vegetables see note
  • ½ teaspoon salt
  • 1 liter water

Instructions
 

  • In a large stockpot over high heat, heat the oil.
  • Add the onion, celery, carrots, green onions, garlic, parsley, thyme, bay leaves and any other desired vegetables or scraps. Cook, stirring frequently, 5 to 10 minutes.
  • Add the salt and water, and bring to a boil.
  • Lower the heat and simmer, uncovered, 30 minutes.
  • Strain the stock using a fine mesh sieve. Discard the vegetables.
  • Use as desired.

Notes

  • Use whatever vegetable scraps you have saved up.  Examples include mushroom stem, carrot or potato peel, corn cobs, bok choy roots, etc.
Keyword Stock, vegan, vegetable stock, vegetarian