Basic Light Vegetable Stock Recipe

Name: Basic Light Vegetable Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 cups water; 2 medium onions, quartered; 2 medium sweet potatoes or 4 medium carrots, peeled; 3 cloves garlic, unpeeled and smashed; 2 large potatoes, thickly sliced; 2 celery ribs, coarsely chopped; 2 fresh parsley sprigs; 1 bay leaf; 1/2 teaspoon salt; 6 peppercorns; 4 allspice berries; 1 cup mushroom stems (optional)

Servings: persons

10 cups water
2 medium onions, quartered
2 medium sweet potatoes or 4 medium carrots, peeled
3 cloves garlic, unpeeled and smashed
2 large potatoes, thickly sliced
2 celery ribs, coarsely chopped
2 fresh parsley sprigs
1 bay leaf
1/2 teaspoon salt
6 peppercorns
4 allspice berries
1 cup mushroom stems (optional)

1
Wash the vegetables well, removing any soil or sand.
2
Combine all of the ingredients in a large soup pot and cover with a tight-fitting lid.
3
On high heat, bring the stock to a boil and then lower the heat and simmer for about 45 minutes.
4
When the vegetables are quite soft and have lost their bright colors, the stock is done.
5
Strain the stock through a large colander or sieve, pressing out as much liquid as possible.
6
Discard or compost the vegetable solids.
7
Use the stock right away, or refrigerate in a sealed container for up to 4 days, or freeze up to 6 months.

178

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 10 cups water, 2 medium onions, quartered, 2 medium sweet potatoes or 4 medium carrots, peeled, 3 cloves garlic, unpeeled and smashed, and more.

Yes, Basic Light Vegetable Stock falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Basic Light Vegetable Stock

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions