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vegetable stock in glass jar
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Vegetable Broth

A healthier way to eat soup, full of flavor, you won't even realize it's a vegetarian stock. It's actually easier to make than regular soup broth! Vegetable Stock Recipe
Course Soup
Cuisine International
Keyword vegetable broth, vegetable stock recipe
Cook Time 2 hours
Total Time 2 hours
Servings 4 litres

Ingredients

  • 1 tablespoon vegetable oil
  • 2 large onions quartered
  • 3 celery stalks leaves attached, roughly chopped
  • 3 carrots unpeeled, chopped into thirds
  • handful mushrooms skip for vegan
  • 5 cloves garlic peeled and smashed
  • 1 tablespoon whole peppercorns
  • 1 Bay Leaf
  • Few sprigs of fresh herbs - thyme parsley, oregano, sage

Instructions

  • Heat oil in stockpot. Caramelize onions, carrots, celery, mushrooms and garlic.
  • Fill pot with water, add herbs and spices, and bring to a boil.
  • When it reaches the boil, reduce heat and 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.
  • For an optional second strain, use a cheesecloth for a clearer broth
  • Your stock is now ready to use for your soup. Any excess stock, easily freezes for another meal.