Homemade Vegetable Stock

Homemade Vegetable Stock
By The Cooking World, Editorial Staff
March 31, 2023

Our Go-To Vegetable Stock

Time to get back with our kitchen 101 recipes. Today we share our go-to vegetable stock.

Vegetable stock is a versatile and flavorful ingredient that forms the base of many soups, stews, and sauces. It is a nutritious and healthy alternative to meat-based stocks, and it can be easily made at home using a variety of vegetables and aromatics.

Making vegetable stock from scratch is a simple process that requires minimal effort and can be customized to suit your taste preferences. By using fresh, wholesome ingredients and avoiding preservatives and additives commonly found in store-bought stocks, you can create a flavorful and nutritious foundation for your culinary creations.

In this recipe, we will explore the steps to make a delicious and easy vegetable stock that can be used as a base for a wide range of dishes.

5 minutes
45 minutes


1 small celeriac
3 carrots
3 onions
6 sticks of celery
2 leeks
6 cloves of garlic
6 bay leaves
5 dried mushrooms
a small bundle of summer savory and thyme, or parsley
12 black peppercorns

Special Equipment

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  1. Wash and chop all the vegetables to roughly the same size. Place in a pot with the dried mushrooms, herbs and peppercorns and pour in 2 litres of water.
  2. Bring this to the boil and simmer for 45 minutes.
  3. Strain the stock to remove all the solids, herbs and peppercorns.
  4. Cool and refrigerate for no more than a couple of days.
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