Vegetable stock


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.
278 K 4.0/5 (40 reviews)
Grade this recipe:
Keywords:
Last modified on: October 5th 2011
For 4 litres 500 ml, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 40 min.
Cooking: 25 min.
All in all: 1 hour
When should you start or finish this recipe?
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 1 - 10 min.
Vegetable stock
Prepare 3 leeks and chop.

Stage 2 - 5 min.
Vegetable stock
Prepare 3 carrots and cut into small pieces.

Stage 3 - 5 min.
Vegetable stock
Prepare 3 onions and chop.

Stage 4 - 1 min.
Vegetable stock
Crush garlic cloves with a knife blade.

Stage 5 - 5 min.
Vegetable stock
Prepare 3 bouquets garni.

Stage 6 - 3 min.
Vegetable stock
Pour 6 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.
Vegetable stock
Add the carrot, leek and garlic. Mix well.

Cook uncovered for 5 minutes on low heat.

Stage 8 - 3 min.
Vegetable stock
Add 4 litres 500 ml water and the bouquet garni.

Stage 9 - 15 min.
Vegetable stock
Cook on low heat for about 15 minutes.

Stage 10 - 3 min.
Vegetable stock
After this time, strain the stock.

Stage 11 - 5 min.
Vegetable stock
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.
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 recipe30 RDI=10 %140 RDI=10 %90 RDI=10 %1,470 RDI=70 %6,140 RDI: 70 %
Per 100 g02 RDI=0 %1 RDI=0 %20 RDI=1 %100 RDI: 1 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Celery
How much will it cost?
  • For 4 litres 500 ml : 4.85 €

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
Endive and beer soup
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.
90 K4.4 1 hour 5 min.
Pork medallions with "full" turnips
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.
62 K4.7 60 min.
Sautéed Green Vegetables in pan
Sautéed Green Vegetables in pan

A recipe full of gorgeous greens: broccoli, romanesco, Brussels sprouts and cabbage. The vegetables are cooked separately in stock before being lightly sautéed with shallot. This is a simple dish, though it takes a while to prepare, and is delicious, light and healthy.
73 K4.1 40 min.
Provençal braised carrots
Provençal braised carrots

Chunks of carrot (different coloured varieties here), braised in a vegetable stock with herbes de Provence and served on a bed of couscous.
72 K 1 hour 15 min.
Mixed vegetable curry
Mixed vegetable curry

A mix of vegetables (pumpkin, leek, chickpeas...) cooked in coconut milk and curry spices. Serve this dish with rice, preferably basmati, for an authentic touch.
63 K5 60 min.
This recipe uses (among others)
Other recipes you may also like
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
January 27th 2017768 K 313.7 40 min.
Fruit coulis (fruit purée)
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it.
October 20th 2012786 K 43 25 min.
Meatballs
Meatballs
Used in several recipes like couscous, meatballs can also be a dish on thier own. The secret of this recipe is in the mix of two different kinds of meat with a little Parmesan. Note that it's a dish children always love.
February 21th 2011299 K 24.7 45 min.
Almond dacquoise
Almond dacquoise
A dacquoise is a sort of almond meringue that can be eaten like a biscuit or can be used as the base of more sophisticated desserts.
June 28th 2011211 K5 45 min.
Macédoine of vegetables
Macédoine of vegetables
A macédoine is simply vegetables diced small (carrots and turnips) or cut small (green beans) with peas. The different vegetables are cooked separately "à l'anglaise", then thoroughly drained. They are only...
September 3rd 2014173 K4 1 hour 25 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-09-07)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page