Vegetable Stock for Babies

Enhance your little one's meals with the goodness of this homemade Vegetable Stock for Babies. It allows you to add delicious flavour to their food, whilst avoiding the excessive salt content found in many store bought stocks.

While I initially made vegetable stock to reduce the use of added salt when my eldest was a baby, I now continue to make it as a means to make use of vegetables that have seen better days. It is a versatile recipe that proves useful in reducing food waste and maximising the flavours of everyday ingredients.

Jump to:

• What is Vegetables Stock and Why You Should Make Your Own
• Ingredient Information (and Alternative Suggestions)
• Step By Step Instructions (and Cooking Tips)
• Great Uses for Vegetables Stock
• Recipe FAQs
• Vegetable Stock

What is Vegetables Stock and Why You Should Make Your Own

Although I call this stock, technically I should call it broth. This is because stock refers to a liquid that has had bones simmered in it.  If there are no bones, it’s not really stock, but rather a broth. However, I have grown up knowing it as stock so this is what I call it! 

Vegetable stock (or technically broth) is a liquid made with vegetables, herbs and water. It is simmered for around an hour and is used as a basis for a tasty soup or as the liquid component in dishes such as stews, curries, sauces and risotto.

Making your own...

• allows you to control ingredients to suit your family’s age/stage and dietary requirements.
• makes good use of leftover vegetable scraps or vegetables on the turn, which would otherwise be discarded.
• It saves you buying boxed and cubed stock.

Ingredient Information (and Alternative Suggestions)

• Vegetables that work well - Onions, carrots, and celery are staples in vegetable stock, but other vegetables, in smaller amounts, can add depth and extra flavour.
  Leeks, spring onion, garlic, parsnips, squash, capsicum (bell peppers), mushrooms & corn cobs are all great. In addition, herbs, like parsley, can deepen the flavour.

• Vegetables to avoid - Cruciferous veggies, like broccoli, cabbage, turnips and Brussels sprouts, should be avoided when making stock. They tend to give off a sour note when simmered for a long period of time.
  Beetroots or purple carrots should also be avoided as they will discolour your stock.
  Although stocks are a great way to use up vegetables that are starting to wilt, mouldy or rotten vegetables should be avoided.

• Vegetable Scraps - Vegetable scraps are great for stock. Wash and save roots, stalks, leaves, ends, and peelings from a range of vegetables and herbs. Store in the freezer, in an airtight bag or container, until ready to use.

• Herbs, Spices and Extra Flavours -Depending on what you plan to use your stock for, you can add various ingredients to add more flavour.
• For Asian inspired dishes you may wish to throw in ginger, lemongrass, star anise and/or coriander.
• Parmesan rinds and Italian (fresh) herbs are great for flavouring stock if you plan to use it in Italian dishes.

If you like a sweeter stock, sweet potato, parsnip, pumpkin and corn cobs will all add sweetness.

For extra depth try adding a range of herbs, tomato paste (will turn it red) or nutritional yeast.

Step By Step Instructions (and Cooking Tips)

• Add the vegetables along with the herbs and peppercorns to a large pot and fill with the water.
• On medium heat, heat until it reaches a boil. Immediately reduce to a gentle simmer. Partially cover and simmer for around 1 hour.
  TIP: It is important that you keep an eye on your stock, don't allow it to rapidly boil as it will destroy flavours. 

• Strain and discard the solids. 
  You can do this by pouring everything through a colander into a seperate pan and then pouring that liquid through a fine mesh sieve. (pictured). Alternatively, position the lid on the pot to hold back the vegetables, and pour the liquid through a fine mesh strainer into another pot or bowl.

Great Uses for Vegetables Stock

This baby-friendly vegetable stock serves as an excellent choice for your little one's meals. It can be used in various recipes that call for stock, broth ore water. Here are some ideas to explore:

• Baby Purees: Enhance the taste of savoury purees that require liquid, such as lentil puree or green bean puree.
• Soups: Use as the base of vegetable soups such as butternut squash and apple soup, pea and mint soup or leek and potato soup.
• Curries: Infuse your curries with extra flavour such as this red lentil curry or sweet potato and chickpea curry.
• Rice Dishes: Add vegetable stock to this vegetable risotto to enhance the taste.

Recipe FAQs

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