Monday, April 19, 2021
The Culinary Cook Cooking Basics How To Make Vegetable Stock

How To Make Vegetable Stock


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How To Make Vegetable Stock

vegetable stock
The aromatics of vegetable stock induce appetite.

Vegetable stock is easy and quick to make has a low cost, and can substitute water in almost all situations. It is versatile and, most importantly, tasty! The method of making vegetable stock isn’t written in stone, and the recipe on this page is a very versatile standard that can be used in many, if not all, situations. That being said, this stock opens itself up to interpretation quite well, and while it’s never a bad thing to fall back on this recipe when in doubt; experimenting with this stock is almost a given.

Vegetable stock is an excellent alternative for vegetarians or vegetarian dishes that use the white stock as a base. They are excellent in soups and lend a deep sophisticated flavor to just about all types. Use of this stock should be common for any great cook and having some frozen never hurt anybody


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Vegetable stock is easy and simple and can be done in a relatively short amount of time. In order to get the best economical value out of vegetable stock is to save the trimmings of carrots, celery, and onions during your day to day prep work.

Vegetable Stock

Yield: 4L (1gal)
Prep Time: 10 minutes
Cook Time: 40 minutes

Vegetable Stock
Item Weight (Metric) Weight (Imperial)
Vegetable 50 ml 50 mL 2 fl oz
Mirepoix, small dice 600 g 1 lb, 4 oz
Leek, whites & greens, dice 125 g 4 oz
Garlic clove, chopped 4 4
Fennel, small dice 100 g 4 oz
Tomato, dice 100 g 4 oz
Water 4.5 L 4-1/2 qt.
Sachet (Bay leaf, thyme, peppercorns, parsley stems 1 1


  1. Heat the oil and add the vegetables. Sweat the vegetables for 10 minutes
  2. Add the water and sachet
  3. Bring the mixture to a boil, reduce to a simmer and cook for 40 minutes
  4. Strain,
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  1. I just made the vegetable stock. I didn’t have fennel in the house and I just used the mirepoix, a tomato, and a clove of garlic because I only made one fourth of the recipe. I didn’t have any thyme so I substituted with cilantro.
    The whole house came alive with the good smell of the vegetables and although the soup was very light in color; the taste is phenomenal. Imagine what it would have been like if I had used all of the ingredients? I will freeze the stock for future use.


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The Culinary Cook

Professional Chef & Blogger

With 15 years of experience working in restaurants, resorts, and a fully Red Seal Certified chef, The Culinary Cook shares tips, tricks, and recipes for everyone to enjoy.

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