Vegetable stock- cook for your life- anti-cancer recipes

Home > Recipes > Cooking Basics > Basic Vegetable Stock

Basic Vegetable Stock

Name: Basic Vegetable Stock
Prep time: 45

(8 votes, average: 3.75 out of 5)

45 min prep

One batch servings

Carrot Icon for Number of Ingredients Size

13 ingredients

Making a good vegetable stock is as simple as it gets. The vegetables below are a suggestion, but note that they include the veggie Trinity found in most soup flavor bases: onions, carrots and...

Click Here to Watch the Video Tutorial

2 large yellow onions with thier peel on, cut in half
8 cloves
8 garlic cloves, smashed but not peeled
3 leeks, trimmed and washed well, dark tops reserved
4 large carrots, scrubbed and cut into 3 equal lengths, then into half lengthwise
4 small white turnips, scrubbed and quartered
2 waxy potatoes, scrubbed and quartered
2 celery stalks, scrubbed and cut into 3
1 bay leaf
2 sprigs of Italian parsley
½ teaspoon black peppercorns
5 quarts of water
Sea salt, to taste

Missing an Ingredient?

Visit our ingredient substitution guide.

Nutrition Facts

Calories

34 cals

Fat

0 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g

Carbohydrates

8 g

Sugar

2 g

Fiber

1 g

Protein

1 g

Sodium

774 mg

Directions

Stud each onion half with two cloves. Cut the white part of the trimmed leeks into three equal lengths, then in half lengthwise. Set aside. Cut the tender parts off the dark leek tops into 3-inch lengths.
In a 7-quart pot, cover the leeks, onions, carrots, turnips, potatoes, celery, bay leaf, peppercorns, parsley and black peppercorns with enough water to completely cover the vegetables by an inch or so.
Cover and turn the heat down to low. Gently simmer the vegetables for 1 hour.
Taste for salt and adjust the seasoning. Strain the stock and let cool. Discard the stock vegetables. Use immediately or bag and freeze.

Chef Tips

For extra flavor, add a small handful of dried shitake mushrooms.

Bag and freeze in quart size bags for later use in soups, stir fries and stews etc.

This recipe makes around 5 quarts of stock. Most recipes call for 1-quart (or 4 cups) which is typically the amount sold in commercially boxed stocks and broths.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.