Homemade Vegetable Stock
Cook
2h
·
Total
2h
About This Recipe
This homemade vegetable stock is a flavorful and versatile base for soups, stews, and sauces. Made with carrots, onion, celery, garlic, and a variety of herbs and spices, this stock is easy to make and can be customized to suit your taste preferences. Perfect for adding depth to any dish.
Ingredients
Steps
Nutrition Facts
Ingredients
(Servings:
4)
Scale
Scale
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
-
Calories45kcal2%
-
Fat0g0%
-
Saturated Fat0g0%
-
Carbohydrates10g0%
-
Fiber3g0%
-
Sugar4g0%
-
Protein1g0%
-
Cholesterol0mg0%
-
Sodium590mg29%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Smashed garlic – Place side of large knife on garlic then use the heel of your hand to bash the side of the knife once, making the garlic burst open but mostly hold together.
2. Salt – This is the salt quantity required to make vegetable stock taste like store bought stock. It’s optional however because one of the nice things about homemade stocks is that you can make the saltiness to your taste. For meat-based stocks, I do not add salt so they can be reduced by 80%+ to make jus without ending up too salty. We don’t usually make jus with vegetable stock, so you can salt it if you wish.
3. Nutrition for entire batch which includes the calories of all the vegetables. In reality, most of the vegetables are discarded.
2. Salt – This is the salt quantity required to make vegetable stock taste like store bought stock. It’s optional however because one of the nice things about homemade stocks is that you can make the saltiness to your taste. For meat-based stocks, I do not add salt so they can be reduced by 80%+ to make jus without ending up too salty. We don’t usually make jus with vegetable stock, so you can salt it if you wish.
3. Nutrition for entire batch which includes the calories of all the vegetables. In reality, most of the vegetables are discarded.