This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Vegetable stock
Vegetable stock is a very easy and versatile basic recipe. It can be used in many different ways: for cooking rice, making soups, sauces, etc. It's a good idea to keep a supply of vegetable stock in your fridge or freezer.
275 K 4.0/5 (40 reviews)
1 hour
Easy
1 litre 500 ml
9 IngredientsLast modified on: October 5th 2011
For 1 litre 500 ml, you will need:
- 1
1 leek - 2
1 carrot - 3
1 onion - 4
1 garlic clove - 5
1 bouquet garni - 6
2 tablespoons olive oil - 7
1 litre 500 ml water - 8
salt - 9
pepper - Total weight: 2,100 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 40 min.
Cooking: 25 min.
All in all: 1 hour
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 4 - 1 min.
Crush garlic cloves with a knife blade.
Stage 5 - 5 min.
Prepare 1 bouquet garni.
Stage 6 - 3 min.
Pour 2 tablespoons olive oil into a large pan on medium heat. When hot, add the chopped onion, salt, pepper and cook without colouring for 3 minutes.
Stage 7 - 5 min.
Stage 8 - 3 min.
Add 1 litre 500 ml water and the bouquet garni.
Stage 9 - 15 min.
Cook on low heat for about 15 minutes.
Stage 10 - 3 min.
After this time, strain the stock.
Stage 11 - 5 min.
Leave to cool then transfer to a bottle or jar with a lid.
Remarks
You can vary the vegetables, but I advise you to keep at least carrot, onion and leek.
If you want to freeze the stock, you can use an ice cube tray to make cubes: easy to take out exactly the amount you need.
If you want to freeze the stock, you can use an ice cube tray to make cubes: easy to take out exactly the amount you need.
Keeping: A few days in the fridge, in a sealed bottle. Also freezes well.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 8 RDI=3 % | 50 RDI=4 % | 30 RDI=5 % | 490 RDI=20 % | 2,050 RDI: 20 % |
| Per 100 g | 0 | 2 RDI=0 % | 1 RDI=0 % | 20 RDI=1 % | 100 RDI: 1 % |
How much will it cost?
- For 1 litre 500 ml : 1.65 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipeSee them all 20
Foie gras Chantilly
Chantilly is a method which is applied to cream of course, but also to other surprising ingredients. If we look at the more scientific side of Chantilly we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this...
123 K4.6 30 min.
Pork medallions with "full" turnips
This recipe brings together sautéed medallions of pork filet mignon and turnips, pan-fried then filled with a creamy mixture made from their own green tops. As in all the best cookery, nothing is wasted.
60 K4.7 60 min.
Endive and beer soup
For this soup, the endives (chicory) and onions are cooked gently together first before adding the vegetable stock and beer. The endives and beer give the soup a hint of bitterness and a unique flavour.
88 K4.4 1 hour 5 min.
Melt-in-the mouth meat and vegetables in a sealed casserole
In this recipe a good joint of beef is slow-cooked, surrounded by an assortment of vegetables in small chunks. To concentrate the flavours, the cooking time should be long at a moderate temperature and, most important of all, the dish should be sealed. By the end of cooking, the vegetables will be...
82 K4.1 5 hours 30 min.
Pea risotto "Mantecare"
This pea risotto recipe is finished with a typical Italian 'mantecare': mascarpone and Parmesan are incorporated at the end of cooking to make the dish incomparably smooth.
114 K4.9 1 hour 30 min.
This recipe uses (among others)
Water
Like these other recipes: Papadums, Seeded loaf, Cooking sugar, Mixed seed grissini, Aperitif rolls, ... See them all 136
Olive oil
Like these other recipes: Fish petals, vegetables julienne, and beurre blanc, Tenderloin steak with beetroot tops and mushrooms, Veal Marengo, Lille style chicken, Koulibiak in pie dish, ... See them all 530
Onion
Like these other recipes: Raw beetroot salad, Creamy risotto with diced vegetables and flax seeds, Pollack Parmentier, African style chicken, Split peas "à la française", ... See them all 147
Garlic clove
Like these other recipes: Home-made doner kebab, Gisèle's Pasties, Penne with purple artichokes, Fish "à la Bordelaise", Tagliatelle New Zealand style, ... See them all 92
Other recipes you may also like
Rice pudding (riz au lait)
My personal version of this classic family recipe.December 18th 2018404 K5 40 min.
How to extract passion fruit juice
Passion fruit are rather strange fruit as they do not really have much flesh, but rather seeds surrounded by a fine layer of pulp. Here is a way to extract the juice.March 23th 2011529 K 32.3 20 min.
How to roll out pastry for a tart
Rolling out pastry from a block and lining a tart mould or tin is not as straighforward as all that. To help you to succeed every time, here is a very simple tip. It will to change your opinion of tarts...October 13th 2010305 K4.6 25 min.
Confit of quinces in Macvin
In this simple recipe, the sliced quinces are gently stewed in Jura Macvin until melting and caramelized. Served with real custard, this gives a delightful contrast of flavour and colour.January 10th 202135 K 1 hour 20 min.
Douarnenez salad
For this Breton-inspired salad, warm white beans, sardine fillets and slices of radish, a delicious mix for a triple contrast: land and sea, crunchy and soft, hot and cold.May 18th 20256,110 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-03)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.