Vegetable Stock Recipe

Name: Vegetable Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ tablespoons unsalted kerrygold irish butter; 2 onions, peeled and chopped; 1 leek, washed and chopped (white part only); 1 carrot, peeled and chopped; 5 large white mushrooms, chopped; 1 potato, peeled and cut into 1/2 inch pieces; 6 ⅓ cups cold water; 3 garlic cloves, minced; 1 teaspoon black peppercorns; ¼ teaspoon dried thyme; 12 bay leaf; 6 sprigs fresh flat-leaf parsley; ½ teaspoon salt

Servings: persons

1 ½ tablespoons unsalted kerrygold irish butter
2 onions, peeled and chopped
1 leek, washed and chopped (white part only)
1 carrot, peeled and chopped
5 large white mushrooms, chopped
1 potato, peeled and cut into 1/2 inch pieces
6 ⅓ cups cold water
3 garlic cloves, minced
1 teaspoon black peppercorns
¼ teaspoon dried thyme
12 bay leaf
6 sprigs fresh flat-leaf parsley
½ teaspoon salt

1
In a stockpot over medium heat, melt the butter.
2
Add the onions and cook for 5 minutes, or until lightly browned.
3
Add leek, carrot, celery, mushrooms,potato, and 1/3 cup water of the water.
4
Cover and cook, for 5 minutes, or until vegetables are slightly tender.
5
Add the remaining 6 cups of water, the garlic, peppercorns, thyme, bay leaf, parsley, and salt.
6
Bring to a boil, reduce the heat to low, and simmer, uncovered for 2 hours.
7
Strain the stock through a fine-mesh sieve into a bowl and let cool.
8
Cover and refrigerate for up to 1 week or freeze up to 3 months.

230

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 13 ingredients. The key ingredients include: 1 ½ tablespoons unsalted kerrygold irish butter, 2 onions, peeled and chopped, 1 leek, washed and chopped (white part only), 1 carrot, peeled and chopped, and more.

Yes, 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!

Vegetable Stock

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions