Light vegetable stock (homemade)

light vegetable stock

Vegetable stock is a great addition to soups, risotto, etc.
Recipe makes about 1.8 liters (7 1/2 cups) of stock.




  1. Heat the oil over high heat in a large stockpot. Add onions and stir to coat. After about a minute, stir in the rest of the vegetables and spices. Cook like this for a few minutes, stirring occasionally.
  2. Pour over the water and bring to a simmer. Reduce heat to low and cover the pot. Cook for 1 1/2 hours, stirring occasionally, until the veggies are very soft and the stock is golden.
  3. Season to taste with more salt if necessary, but remember you’ll be using this as a base in other dishes so do not add too much salt.
  4. Set up a large bowl and strain the stock through a colander and discard the vegetables.
  5. Strain the stock again through a fine mesh strainer, lined with a paper towel or cheesecloth. Cool then store in airtight containers in the fridge for up to 3 days or in the freezer for up to 6 months.