Homemade Vegetable Stock
Recipe video above. This is an easy, classic vegetable stock that's an essential addition to every cook's toolkit. It will complement and bring flavour into anything you use it in.As with all stocks, homemade vegetable stock is far superior to store bought, with the added bonus that it
Ingredients
4 servings
Instructions
- Simmer 2 hours: Place all ingredients in a large pot. Bring to simmer over high heat, then reduce heat to low and simmer for 2 hours without a lid. The water should not be bubbling, it should just ripple gently. Stock should reduce by about half.
- Strain, pressing juices out of the vegetables. You should have 1 litre / 1 quart (4 cups) of stock. If you have much more than this, return the strained liquid into the pot and simmer to continue to reduce.
- How to use: Use in place of store-bought stock in any recipe - 1:1 ratio.
- Storage: Keeps in the fridge for 5 days, or freeze for 3 months. I usually freeze in 1 cup portions in jars, small ziplock bags (freeze flat for efficient use of space and faster defrosting) or in plastic containers.
Nutrition per serving
Protein3g
Carbs26g
Fat1g
113kcal
3gProtein
26gCarbs
1gFat
💰 Cost Estimate
Total Ingredients
$2770.00
$2770.00
Per Serving
$693.00/serving
$693.00/serving
🏠 Savings
~$5540.00 vs buying!
~$5540.00 vs buying!
📋 Price Breakdown (91% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| litres / 2 quarts water | 2 | - |
| carrots | 2 medium | $74.00 |
| onion | 1 | $50.00 |
| celery stem | 1 | $51.00 |
| arlic cloves | 2 g | $3.00 |
| parsley stems | 3 | $774.00 |
| bay leaf | 1 | $1779.00 |
| thyme sprig | 1 | - |
| black peppercorns | 0.5 tsp | $11.00 |
| coriander seeds | 0.5 tsp | $27.00 |
| salt | 1 tsp | $1.00 |
*Estimated market prices, may vary by region
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