Homemade Vegetable Stock in glass pitcher and glass bottles.
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4.46 from 11 votes

How to make Vegetable Stock (from veggies and scraps)

Heres is the delicious One pot homemade Vegetable Stock recipe with easy steps to follow. A great way to utilise all the vegetables and its scraps. Make it on stovetop or instant pot, it is so simple, cheaper and better than store bought. 
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: How to make
Cuisine: Gluten Free, Vegan
Keyword: Vegetable Broth, Vegetable Stock, Vegetable stock from scraps
Servings: 8 cups
Calories: 24kcal
Author: Farrukh Aziz

Ingredients

to make vegetable stock from veggies

  • 1 cup carrot roughly chopped
  • 1 cup mushroom sliced
  • 1 large onion roughly sliced
  • 3-4 celery stalks and leaves
  • 1/4 cup fresh parsley (or any fresh herbs of your choice)
  • 1 tsp black peppercorns
  • 7-8 garlic
  • 2 bay leaves
  • 8 cups water

to make vegetable stock from scraps

  • 4 cups vegetable scraps (assorted vegetable peels, roots, ends, leaves)
  • 7-8 garlic pods
  • 1 tsp black peppercorns
  • 1 inch ginger roughly chopped
  • handful celery stalks and leaves
  • 2 bay leaves
  • 8 cups water

Instructions

How to make vegetable stock from scraps

  • To begin with, add 4 cups of veggies scraps (peels, cuts, ends, leaves, stalks) along with bay leaves, pepper corns, ginger and garlic in the pot.
    • You can also add mushrooms along with the peels.
  • Add 8 cups of water and place the pot on stovetop. Bring it to a boil on high flame, then cover and simmer on low flame for at least 45 minutes to 1 hour.
  • Once the stock is ready, allow it to rest for 15-20 minutes.
  • Strain and use to make curries, gravies, stews, pastas and so on

How to make vegetable stock using vegetables

  • To start with, add sliced mushrooms, roughly chopped carrots, roughly chopped onions, Celery stalks and leaves, parsley, garlic, bay leaves, black pepper corns in the pot
  • Add 8 cups of water and place the pot on stovetop. Bring it to a boil on high flame, then cover and simmer on low flame for at least 45 minutes to 1 hour.
  • Once the stock is ready, allow it to rest for 15-20 minutes.
  • Strain and use to make curries, gravies, stews, pastas and so on

How To Make Instant Pot Vegetable Stock

  • Add sliced mushrooms, roughly chopped carrots, roughly chopped onions, Celery stalks and leaves, parsley, garlic, bay leaves, black pepper corns in the pot of your IP
  • Add 7-8 cups of water to the pot.
  • Put the lid of the pot and close it with pressure valve in sealing position.
  • Set the timer and pressure cook on high for 40 minutes
  • Allow the pressure to release naturally and open the pot.
  • Now, strain the stock using strainer to cheese cloth. Vegetable Stock is ready to use.

Notes

  1. You can add any veggies of your choice to make the stock.
  2. You can use any fresh herbs of your choice
  3. If you are using dried herbs, then add 2 teaspoons of any dried herbs like thyme, rosemary, basil, oregano, sage to the above recipe
  4. Also note that, if you are using dried herbs then strain the stock using very fine strainer to strain all the dried herbs.
 
Storing the stock: It stay well up to 7 days under refrigeration. If you want to store it beyond, then freeze it in an ice cubes tray, use the cubes as and when required. You can freeze them for more than 6 months (as good as 10 months)

Nutrition

Calories: 24kcal | Carbohydrates: 5g | Protein: 1g | Sodium: 39mg | Potassium: 152mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2830IU | Vitamin C: 5.9mg | Calcium: 37mg | Iron: 0.4mg