Vegetable Stock

Name: Vegetable Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 stalks celery & leaves; 1 leek; 1 summer squash; 3 carrots; 3 garlic cloves, unpeeled crushed; 1 bunch fresh parsley, stems from; 2 yellow onions, unpeeled; 4 peppercorns; 2 bay leaves; ½ teaspoon kosher salt; ¼ teaspoon thyme; ½ cups water

Eats Now Editorial Team · 215 kcal · General

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Vegetable Stock – a delicious recipe with stalks celery, leek, summer, carrots, garlic, fresh parsley. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

3 stalks celery & leaves
1 leek
1 summer squash
3 carrots
3 garlic cloves, unpeeled crushed
1 bunch fresh parsley, stems from
2 yellow onions, unpeeled
4 peppercorns
2 bay leaves
½ teaspoon kosher salt
¼ teaspoon thyme
½ cups water

1
Wash all the vegetables well, especially the leek.
2
Cut the celery, leek, squash, and carrots into chunks about 2 inches long.
3
Put all the ingredients in a big pot.
4
Bring the stock to a boil, then reduce to a simmer.
5
Skim off and discard any sediment that foams to the top.
6
Cover and cook for 30 minutes or longer, (the longer, the stonger).
7
Discard the vegetables, strain the stock through a cheesecloth and freeze for up to 4 months.

215

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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Frequently Asked Questions

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

You need 12 ingredients. The key ingredients include: 3 stalks celery & leaves, 1 leek, 1 summer squash, 3 carrots, 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.

Quick Info

Servings
4 servings
Calories
215 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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