Vegetarian Soup Stock Recipe:
How To Make Vegetable Broth

Until I discovered this easy vegetarian soup stock recipe, I used to buy soup stock when I needed it. Now that I know how easy it is to make my own, I wouldn't dream of buying soup stock!

Making homemade stock is more economical, healthier and less wasteful than using prepared stock - and homemade tastes so much better! It's a great way to use up leftover bits of vegetables too.

You can modify this recipe freely to use the vegetables from your garden, from the farmer's market, or from the bargain bin at the grocery store. (You can use most but not all veggies. See "Tips" below.) Experiment with different spices if you like. You really can't go wrong!

Once you know how to make vegetable broth, you may want to keep a supply in the freezer at all times. Use it

• as a base for making soup
• in casseroles - like this Couscous Feta casserole
• as a hot drink

I freeze soup stock in 2 cup/500 mL batches, either in freezer bags or in plastic containers, so I can take out exactly the amount I need.

I use the words "stock" and "broth" interchangably, but "broth" is actually a soup made from soup stock.

Check that you have these staples at home

• in the cupboard
  • garlic
  • bay leaves
  • peppercorns
  • allspice berries

• in the fridge or freezer
  • onions

Buy these fresh ingredients

• sweet potatoes
• carrots
• potatoes
• celery

Get out your equipment

• Essential
  • a large soup pot with a lid
  • a vegetable brush
  • a cutting board and sharp knife

• Nice to have but not necessary
  • a vegetable peeler (if not, use a paring knife)
  
  
  

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  The vegetarian soup stock recipe

  2 medium onions, peeled and cut into chunks

  2 medium sweet potatoes, peeled and thickly sliced

  2 large carrots, thickly sliced

  2 large white potatoes, scrubbed and thickly sliced

  2 stalks of celery, thickly sliced

  3 cloves of garlic, peeled

  2 bay leaves

  10 peppercorns

  6 allspice berries

  12 cups/3 litres water

  Place all ingredients in a large soup pot.
  Bring to a boil.
  Reduce heat, cover, and simmer for about an hour.

  Let cool slightly.

  Strain the stock through a colander.
  Press out as much liquid as possible.
  
  

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  Substitutions

  • You can substitute for most of the vegetables in this recipe. Make sure that you have carrots, onions and celery, but anything else is optional. Then use your imagination and add what you like. How about adding leeks, or scallions, or parsley, or turnip….

  Ideas for making this recipe your own

  • Add your choice of spices. Parsley, oregano, thyme, or cloves would all work well. Use your favorites!

  Tips

  • If your potatoes are especially hard to clean, you may want to peel them instead of just scrubbing them.

  • There's no need to press or mince the garlic. Just peel the cloves and toss them in the pot.

  • Keep a large container in the freezer. When you happen to have some leftover bits of vegetables, toss them in the container. When you have a good supply, thaw them and use them to make a batch of stock.

  • Do not use the following vegetables in stock: tomatoes, eggplant, bell pepper, asparagus, cabbage, broccoli, cauliflower, Brussels sprouts.

  • Save the solids that remain after straining the stock, and put them in your compost.

  • If you don't have a metal colander, use a pot and strainer set.
  
  
  

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  If you enjoy this vegetarian soup stock recipe, you may also like these other stock recipes:

  • Beef Stock
  • Chicken Stock
    
    

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