Homemade Vegetable Stock Recipe

Homemade vegetable stock is a healthier alternative to store-bought options, and this recipe, made with an assortment of vegetables, has amazing restorative and immune-boosting properties. It’s incredibly easy to make and can be used in various recipes to add depth of flavor and richness.

This health-promoting broth is rich in vitamin K, a crucial nutrient for bone health that also helps prevent arterial calcification, cardiovascular disease, and varicose veins. It contains organic compounds that are highly effective for settling upset stomachs, soothing irritable bowel syndrome, and reducing inflammation throughout the body.

You can use the broth in soups and stews, add extra flavor to rice or quinoa with frozen stock cubes, and use the pureed vegetables to thicken soups and sauces.

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Homemade Vegetable Stock Recipe

Prep Time: 5 min | Cook Time: 90 min | Yields: 3 cups

Ingredients

+ 8 cups of water (2 liters)
+ 4 celery stalks
+ 2 medium-sized onions, cut into quarters
+ 1 leek, white and light green parts only, roughly chopped
+ 3 small carrots
+ 1 head garlic, cut in half
+ 3 bay leaves
+ 2 sprigs fresh thyme
+ 2 sprigs fresh rosemary

Directions

Wash and chop the vegetables, then place all the ingredients in a large soup pot. Bring to a boil, then reduce the heat to a simmer and let it cook for 45 minutes.

Strain the broth using a fine metal strainer. Save half of the broth in the fridge and use it in soups and stews within 4 to 5 days.

Let the other half simmer until reduced by at least half. Allow it to cool completely, then freeze it in ice cube trays. Use 2 cubes of stock with 1 cup of water to get approximately 1 cup of stock, and add it to rice, beans, quinoa, soups, or pasta.

Puree the vegetables and use them to thicken soups and sauces. Enjoy!

Amount per cup