Easy Vegetable Stock From Scraps
Prep Time
5 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 35 mins
Easy one-pot vegetable stock recipe from scraps that is perfect to cook soups, stews, grains, and other vegetables.
Servings: 8 quarts
Ingredients
Vegetables
- 4-5 garlic
- 1 onion
- 3-4 carrots
- 20 sprigs cilantro or parsley
- 1/2 - 1 cups of one vegetable that is rich in umami flavor I recommend either mushrooms or tomatoes.
Spices
- 1 tbsp sea salt
- 1 tsp black pepper
- 2 tsp turmeric powder
- 1 tbsp dried oregano
- 2 bay leaves
Other
- 8 quarts/32 cups of water
- Optional: 1 tbsp of olive oil
Instructions
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Heat up a large pot (12 quarts or more) that has a lid over medium heat.
-
If using olive oil: First add olive oil and then all the vegetables to the pot. Let caramelize for 3-5 mins. Then add water and spices.
-
If not using oil: First add all the vegetables to the pot. Then add water and spices.
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Turn the heat up to high and bring to a boil. Then cover with a lid and cook on medium-low for 1 hour.
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Let cook for a bit. With a fine mesh large sieve pick out the vegetables and discard them.
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Store vegetable stock in glass containers in the freezer for up to 3 months.
Recipe Notes
The quantity of ingredients is not required. If you have more mushrooms and fewer carrots, that is ok. You tweak this baseline recipe. Just make sure one ingredient does not overpower the whole recipe. For instance, garlic has a strong flavor, do not add ten garlic gloves unless you want your stock to be heavy on garlic flavor.