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How-To-Make-Vegetable-Stock-From-Scratch
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4.34 from 6 votes

Homemade Vegetable Stock

This healthy, Homemade Vegetable stock, can be made from almost anything and can be added almost everywhere. To add a flavor + nutritional boost to your food!
Cook Time45 minutes
Course: Soup
Cuisine: French, Greek
Keyword: dairy-free, gluten-free, healthy
Servings: 1 liter
Calories: 168kcal

Ingredients

  • 1 large onion
  • 2 garlic cloves
  • 2 large carrots
  • 1 big stick of celery
  • 1-2 cups chopped cabbage
  • 5-6 mushrooms
  • 2 bay leaves
  • a sprig of fresh thyme
  • olive oil

YOU MAY ALSO ADD:

  • zucchinis, eggplants, peas, peppers, leeks

Instructions

  • Coarsely chop all the vegetables.
  • Heat a good splash of olive oil in a cooking pot over high heat.
  • Add the onion and cook until softened. Add the remaining ingredients and cook for 3-4 minutes until they soften slightly.
  • Pour in 2 liters of water and season with a bit of salt and pepper.
  • Once it starts to boil, reduce heat to medium-low and with the lid on leaving it slightly open on the side, simmer for about 45 minutes.
  • Remove from heat and let the stock cool down. Then pass through a sieve and discard the vegetables.
  • Store the stock in glass jars in the fridge for 5-6 days or in silicone muffins pans in the freezer.
  • Use in soups, stews, and sauces.

Nutrition

Calories: 168kcal | Carbohydrates: 37g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 125mg | Potassium: 1117mg | Fiber: 9g | Sugar: 17g | Vitamin A: 24125IU | Vitamin C: 49mg | Calcium: 121mg | Iron: 2mg