Vegetable Stock *
A flavorful vegetable stock made from scraps and herbs, perfect for enhancing soups, stews, and sauces. Its rich aroma and natural depth suit vegetarians and anyone looking to make use of kitchen leftovers. A sustainable and economical way to add umami to various dishes.
Ingredients
Instructions
- Save vegetable scraps in a large Ziploc bag in the freezer until full.
- When the bag is full, place the scraps in a large stock pot and fill with water.
- Add rosemary, thyme, basil, and bay leaves to the pot.
- Simmer the mixture for 30 to 60 minutes.
- Strain the stock through a colander and then through a finer strainer to remove all solids.
- Pour the strained stock into ice trays and freeze. Transfer to Ziploc bags for convenient small amounts.
Tips & Substitutions
Using a variety of vegetable scraps enhances the flavor; consider adding leftover mushroom stems or corn cobs for extra depth. If you don't have fresh herbs, dried ones can work too, but use them sparingly, as they are more concentrated. For a hint of smokiness, add a piece of dried seaweed. Avoid using overly bitter vegetables like brassicas, which can affect the stock's taste.
Serving Suggestions
Use this vegetable stock as a base for soups, risottos, or sauces. It pairs beautifully with dishes like Vegan recipes or my favorite, Witches Brew. You can also use it as a cooking liquid for grains like rice or quinoa for added flavor. Consider garnishing with fresh herbs or a squeeze of lemon for brightness.
Storage & Reheating
Store the vegetable stock in airtight containers or ice trays in the freezer. This allows for easy portioning when you need just a cup or two for soups and sauces. To reheat, simply thaw in the refrigerator overnight or warm gently on the stove over low heat until heated through. Avoid boiling to maintain flavor integrity.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Stock * contains roughly 17 calories, with 0g protein, 3g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use cooked vegetable scraps for this stock?
While raw scraps yield the best flavor, you can use cooked vegetable scraps if that's what you have. However, the resulting stock may be less flavorful, so consider adding extra herbs or spices to enhance the taste.
How long can I store vegetable stock in the freezer?
Vegetable stock can be stored in the freezer for up to 3 months. For the best quality, use it within 1-2 months. Label your containers with the date to keep track of freshness.
What should I do with leftover solids after straining?
The leftover solids can be composted, or if you're feeling creative, you can blend them into a veggie puree for soups or dips. They can also be mixed into garden compost to enrich the soil.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).