Making your own vegetable stock is as easy as chopping the vegetables. Double, triple, or quadruple the recipe and freeze some for later use. This is my go-to stock recipe, but you can use whatever vegetables you have available. a good rule of thumb is to use vegetables that you may be using in the recipe in which you plan to use the stock. For example, if you are making a soup with corn, add the corn cob to the stock. if you are making a potato and leek soup, use some of the leek greens and potato peelings in the stock. However, be careful to avoid adding strongly flavored vegetables like Brussels sprouts or beets, as they can overpower the finished product. and do not use vegetables that are past their prime—if you would not add them to the soup, you should not add them to the stock. I like browning the vegetables first, as it helps concentrate their flavors.
Scrub the vegetables and chop them roughly into 1-inch chunks.
In a large pot, add the onion, carrots, celery, garlic, parsley, and lentils and cook them over high heat for 5 to 10 minutes, stirring frequently. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
Add 2 quarts of water and bring to a boil. Lower the heat and simmer, uncovered, for 30 minutes. Strain the stock carefully and discard the solids.
Vegetable stock keeps for up to a week in the refrigerator and several months in the freezer. Freeze stock in ice cube trays, and then keep frozen stock cubes on hand to add to dishes that call for small quantities of stock or water.
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- 1 large onion, peeled and chopped
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 8 cloves garlic, peeled and smashed
- 8 sprigs parsley
- ½ cup green lentils, rinsed
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