Vegetable Stock

A simple, flavourful vegetable stock made from everyday ingredients and kitchen scraps. This recipe helps reduce food waste while building a rich base for soups, sauces, and grains.

Prep Time10

Cook Time1

Total Time1 10

Course: Soup

Cuisine: French

Keyword: Pickled Vegetables, Soup, stock, vegan

Servings: cups

Calories: 76kcal

Author: Kevin Bouchard

Equipment

Large Stock Pot
Knife
Cutting Board
Fine Mesh Strainer
Storage Containers or Glass Jars

Ingredients

2 cups Vegetable Scraps Onion, Carrot, Celery, Garlic, Mushroom, Herb Stems
1 Small Onion Roughly Chopped
2 Carrots Roughly Chopped
2 Celery Stalks Roughly Chopped
2 cloves Garlic Roughly Cut
2 tbsp Olive Oil
8 cups Water
1/4 cup Apple Cider Vinegar
1 Bay Leaf
1 tsp Whole Peppercorns
Optional Fresh Herbs Stems Parsley, Thyme

US Customary - Metric

Instructions

Build the Base

Heat Olive Oil in a large pot over medium heat. Add Onion, Carrot, and Celery. Cook for 5 to 7 minutes until slightly softened.

Add Aromatics

Stir in Garlic and cook for 30 seconds. Add Vegetable Scraps and cook for another 2 to 3 minutes to develop flavour.

Deglaze and Build

Pour in Apple Cider Vinegar and scrape the bottom of the pot to lift any browned bits.

Simmer the Stock

Add Water, Bay Leaf, Peppercorns, and Optional Herbs. Bring to a light boil, then reduce to a gentle simmer. Cook uncovered for 45 to 60 minutes.

Strain and Cool

Strain out solids using a fine mesh strainer. Let the stock cool before storing.

Store Properly

Store in Glass Jars in the fridge for up to 5 days or freeze in Plastic Deli Containers for longer storage.

Notes

Roasted Vegetable Stock Option

For a deeper, richer flavour, you can roast the vegetables instead of sautéing them.

Spread the Onion, Carrot, Celery, and Vegetable Scraps on a sheet pan. Toss with Olive Oil and roast at 400°F (200°C) for 25 to 35 minutes until browned and slightly caramelized.

Transfer everything to your stock pot, then continue with the recipe as written. This method adds more colour and a fuller, slightly sweeter flavour to the finished stock.

Nutrition