This Vegetable Stock Recipe is easy to make and full of flavour. I used to wonder, besides vegetarians, who would you need to make a meat free, vegetable stock recipe?
It’s especially helpful if you need to eat vegetarian foods while observing Lent, Ash Wednesday, Good Friday, or even sometimes plain old every single Fridays (according to your faith). Perhaps you want to start cutting out fats from your diet, and a healthy diet including this Vegetable Stock Recipe might help lower your cholesterol. Maybe you don’t like the modern farming practises, and can’t make yourself handle soup bones to make bone broth.
Maybe it’s just cheaper? Have you seen the price of soup bones at Coles Supermarket? $8/kg is daylight robbery! There are plenty of reasons to make a rich and tasty Vegetable Stock, and not lose out on the flavour.
I love making soups, they are incredibly healthy and full of nutrients and vitamins. But don’t spend your time buying Vegetable Stock, this recipe is so easy to make, plus there aren’t any unpronounceable ingredients. (Next time you are in store, read the labels of your store bought broth and stocks).
You don’t need to peel the carrots, just wash and cut. But please peel the garlic! Technically it’s not necessary, but you get no vitamins from the garlic peels, I just think it’s laziness inspired by Jamie Oliver. Take the extra 10 seconds to peel them. Ok, I’m off the soap box.
To get the full flavour from your soup, I suggest simmering for at least 2 hours. You could add some diced tomatoes, but I want my Vegetable Stock to have a general vegetable flavour, and I find tomatoes slightly change that.
In researching vegetable stocks, I’ve discovered some people don’t eat mushrooms in soups (or any mushrooms at all), as they view it as murder. Mushrooms aren’t considered a plant or animal, but a fungus, and therefore are closer related to animals than plants. So some vegans believe that killing mushrooms for food amounts to murder. That’s my simplistic understanding of a vegan viewpoint, as I don’t want to hijack this great tasting Vegetable Stock recipe with an ethics debate.
Mushrooms can be optional. With all soups, feel free to add or delete what’s in your garden. More carrots or less, no sage or no oregano, it’s all fine, fill the pot with these veggies and herbs. The salty seasonings gets added when you are finished making the vegetable stock or when you are seasoning the soup. You can season to taste if you can’t wait. As long as you know why you are making vegetable stock, nobody will get hurt or offended.
If vegetarian stock isn’t for you, feel free to try my Beef/Chicken Broth Recipe if you want to make a bone broth. Go forth, make stock and eat soup. Bon Appetit! Приятного аппетита!
- 2 large onions, quartered
- 3 celery stalks, leaves attached, roughly chopped
- 3 carrots, unpeeled, chopped into thirds
- handful mushrooms
- 4-5 cloves garlic, peeled and smashed
- 1 tablespoon whole peppercorns
- Few sprigs of fresh herbs - thyme, parsley, oregano, sage, garlic chives...
- Place soup pot on the stove. Add onions, carrots, celery, garlic, mushrooms, peppercorns, and the herbs to the pot and bring to a boil.
- When it reaches the boil, simmer on low with a semi-covered lid for 2 hours. (the longer the better)
- Strain the soup into a colander over a large bowl to remove the vegetables.
- Using a cheesecloth (muslin), strain the soup again to remove the small impurities to make a clear broth.
- Your stock is now ready to use for your soup. Any excess stock, easily freezes for another meal.