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    How to make Vegetable Stock

    Yum

    Updated on November 10, 2016 By Shalini 36 Comments - This post contains affiliate links which means if you use them to make a purchase, I'll earn enough money to maybe buy me a lil' something - an ingredient, probably.

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    You crave for a hot piping soup and check out that recipe in the internet. The next thing you know is that it requires vegetable stock for the preparation. What do you do? You head out to buy from the store. Or settle down with those stock cubes that has been in your pantry for long. Ha! Forget it! You simply add some water.

    But what if I tell you that this is the easiest thing you can do? Chop some vegetables, add few herbs, cover with water and simmer. Your vegetable stock is ready!

    [tweetthis]Chop some vegetables, add few herbs, cover with water and simmer. Your vegetable stock is ready![/tweetthis]

    Vegetable Stock- How to-Soup-Recipe-Broth

    What You Need:

    1 onion
    2 carrots
    3 celery stalks
    1 small bunch parsley
    4 sprigs fresh thyme
    1 bay leaf
    1 teaspoon whole peppercorns

    Preparation of Vegetable Stock:

    1. Bring together the vegetables of your choice. Onions, carrots and celery give the basic flavor to your stock. You can always add your left over veggies like broccoli, tomatoes, mushrooms, mushroom stems, leeks and beans.
    2. Put in the herbs of your choice. Thyme gives you that woody note. However, if you do not have it in handy, substitute with a small cinnamon stick. Parsley, peppercorns, thyme, garlic, fennel and bay leaves are other herbs you can use. Note that garlic gives a strong flavor and hence you should know for what exactly you are using the broth for. We can add the extra seasonings when we actually prepare the dish.
    3. Clean and roughly chop the vegetables and herbs and throw them all into a saucepan.
    4. Add water so that it covers the vegetables. The more water you add, the lighter flavored your stock will be. If you add less water, the stock will be concentrated.
    5. Bring to a boil. Simmer. Cover and cook for about an hour. Stir every now and then.
    6. Strain the stock and pour into glass jars. Refrigerate and use for up to a week.

    Cooking Time:

    An hour to an hour and a half. Yes, you heard that right. This helps the water to get infused with all the flavors and goodness of the veggies and herbs.

    [tweetthis]How to use vegetable stock and the left-overs?[/tweetthis]

    How to Use:

    Now that your vegetable stock is ready, how do you use it? You can use it for

    • your curries and gravies.
    • soups, pastas, stews, pilafs, risottos or casseroles.
    • sauces.
    • or use as a substitute for chicken stock.

    What to do with Left-over Veggies:

    Honestly, there isn't much left to do with the left-overs as it is deprived of all flavors and zing. Remove garlic and onion and you can use it for dog food, as far as I know. But then, you CAN in fact do few things.

    • squish and puree the carrots with a cup of stock and add it right back to the stock.
    • to a stir-fry.
    • in an omelette.
    • puree and use in a soup.

     

    Got more ideas? Let me know in the comment section below.

    Written for Day 10 of #NaBloPoMo by BlogHer

    aloha-its-a-party

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    About Shalini

    Namaste! I'm Shalini, the blogger behind Something's Cooking(since 2014). I share only our best, family approved recipes with YOU because I've tried and tested every recipe published on this blog. You can find easy Keto, low-carb recipes, and authentic Indian recipes including South Indian (Kerala) foods. You can rest assured that Indian cooking will be made easy. Thanks for stopping by! I'm so happy you're here.

    Reader Interactions

    Comments

    1. Sayli Amar Hatle says

      December 29, 2017 at 11:59 am

      I will definitely try this.

      Reply
    2. Modern Gypsy says

      November 12, 2016 at 10:10 am

      Simple and easy. Love this recipe Shalini! Sometimes it's the basics that can stump you, but this is really easy. Another one filed away for winter. 🙂

      Reply
      • Shalini says

        November 13, 2016 at 6:48 pm

        Thanks, Shinjini. I'm glad you find this easy. Do try it out and let me know how it turns out 🙂

        Reply
    3. Menaka Bharathidasan says

      November 11, 2016 at 7:58 am

      Quite easy I think, veg stock. I really liked the tips to use the left over stock.

      Reply
      • Shalini says

        November 13, 2016 at 6:48 pm

        Thank you, Menaka 🙂

        Reply
    4. Omkar Jadhav says

      November 10, 2016 at 11:44 pm

      This is awesome. How to make the stock how to use it and what to do with what's left of it! I had given up on my stock dreams after the ocean of stock recipes flooding the internet overwhelmed me. Now this is sweet and simple! Loved it and will be trying it.

      Reply
      • Shalini says

        November 13, 2016 at 6:51 pm

        Thank for dropping by, Omkar. I know. I used to rely on stock cubes often. Now I prepare stock with all the left-over veggies and store in the refrigerator for use. I hope you try it out too.

        Reply
    5. Slimexpectations says

      November 10, 2016 at 8:26 pm

      thats simple, and your blog always makes me want to take such nice pics of the food's I think I cook lol.
      Do you just use the phone???

      Reply
      • Shalini says

        November 13, 2016 at 6:53 pm

        Haha! I'm trying to improve my clicks. Still a long long way to go. Glad you like them, Z. No, I use my Nikon camera for the shots.

        Reply
    6. Mayuri Nidigallu says

      November 10, 2016 at 5:18 pm

      As easy as that? Wow! Going to try it! Loving the pics, as always!:)

      Reply
      • Shalini says

        November 13, 2016 at 6:54 pm

        🙂 Thanks, Mayuri. And a compliment on the pistures I take makes me extremely happy. #justsaying 😛

        Reply
    7. Alana Mautone says

      November 10, 2016 at 4:57 pm

      We can buy vegetable stock in retorts here in the United States - convenient but not very good at all. This is so much better.

      Reply
      • Shalini says

        November 13, 2016 at 6:55 pm

        Thanks, Alana. Yes. this is healthier. 🙂

        Reply
    8. nabanita21 says

      November 10, 2016 at 2:20 pm

      I can't decide if I like the post or the pics more 😀 Maybe both 🙂

      Reply
      • Shalini says

        November 13, 2016 at 6:56 pm

        Haha! That's awesome. Thanks, Naba. Enjoy your vacation 🙂

        Reply
    9. Vasantha Vivek says

      November 10, 2016 at 2:14 pm

      Hope this is yummy and healthy too . Should give a try !!!

      Reply
      • Shalini says

        November 13, 2016 at 6:56 pm

        You should give it a try, Vasantha. It is definitely healthy.

        Reply
    10. Ashwin Dodani says

      November 10, 2016 at 1:20 pm

      This really helps to everyone who's struggling to go healthy eating 🙂

      Reply
      • Shalini says

        November 13, 2016 at 6:56 pm

        🙂 I know and I am one of them. Thanks for dropping by, Ashwini.

        Reply
    11. Shailaja V says

      November 10, 2016 at 1:17 pm

      You make it sound so simple! I may try this when I have all those ingredients. I love soups and so does Gy. I make a simple version of the above but never one that I've refrigerated and used again.

      Reply
      • Shalini says

        November 13, 2016 at 6:57 pm

        Yes, this is simple, Shailaja. You can refrigerate and use it within a week to curries and soups.

        Reply
    12. upasna says

      November 10, 2016 at 1:13 pm

      My next post is on Soups...what a coincidence..This is something I needed. Thanks Shalini.

      Reply
      • Shalini says

        November 13, 2016 at 6:58 pm

        Wow! Glad I could be of help, Upasna 🙂

        Reply
    13. Esha Mookerjee-Dutta says

      November 10, 2016 at 12:21 pm

      I do use a similar combo of veggies to make a vegetable stock. Your recipe sounds super easy to make too! Very handy tip for everyday use 🙂

      Reply
      • Shalini says

        November 13, 2016 at 6:59 pm

        Thanks, Esha. I usually throw in the veggies and spices and simmer it down while I cook my lunch or dinner. That way the stock is done by the time I've prepared the meal. 🙂

        Reply
    14. shilpagarg says

      November 10, 2016 at 12:10 pm

      I have never used vegetable stock but have used chicken stock and chicken stock cubes. Your recipe sounds simple, will try it out sometimes!

      Reply
      • Shalini says

        November 13, 2016 at 7:00 pm

        Thanks, Shilpa. I hope you try it.

        Reply
    15. Kala Ravi says

      November 10, 2016 at 11:32 am

      I love soups and make them quite often. This is a good and easy way of preparing stock. Will definitely try this. Thanks Shalzz 🙂

      Reply
      • Shalini says

        November 13, 2016 at 7:36 pm

        Pleasure, Kala 🙂

        Reply
    16. Parul Thakur says

      November 10, 2016 at 11:25 am

      Wow! That sounds easy peasy. Will try to give it a shot 🙂

      Reply
      • Shalini says

        November 13, 2016 at 7:37 pm

        Thanks, Parul 🙂

        Reply
    17. Amrita says

      November 10, 2016 at 10:16 am

      This is a very useful recipe.Vegetable stock makes a lot of things tastier

      Reply
      • Shalini says

        November 13, 2016 at 7:37 pm

        Thanks, Amrita 🙂

        Reply
    18. Ramya says

      November 10, 2016 at 2:19 am

      You know what? I made vegetable stock just 2 days ago and the aroma is lovely. Iam using it for soup now. Thanks for sharing ☺

      Reply
      • Shalini says

        November 13, 2016 at 7:37 pm

        Woh. That's great, Ramya 🙂

        Reply

    Trackbacks

    1. My Favorite Recipes of 2016 #Roundup says:
      December 29, 2016 at 12:01 am

      […] How to Make Vegetable Stock […]

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