Go Back
–+ servings
Vegetable Stock in Glass Jar with Vegetables Scattered in Background.
Print Recipe
5 from 1 vote

Vegetable Stock

An easy one-pot vegetable stock recipe. Great for using when cooking for babies. 
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: Ingredient
Cuisine: Ingredient
Servings: 4 cups (1 litre)
Calories: 46kcal
Author: Amy

Equipment

  • 1 Large Stock Pot

Ingredients

  • 1 onion you can include the skin
  • 1 leek
  • 2 large carrots unpeeled
  • 2 celery stalks (and leaves)
  • 1 bunch parsley
  • 2 sprigs thyme
  • 10 peppercorns
  • 1.5 litres (6 cups) water

Instructions

  • Wash and roughly chop all the vegetables
  • 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. (SEE NOTE 2)
  • Strain, season to taste (SEE NOTE 3), and discard the solids. 

Notes

  1. These ingredients are a rough guide. You can add other veggies / herbs to change the flavour profile. (See above post for recommendations)
  2. It is important that you keep an eye on your stock, don't allow it to rapidly boil as it will destroy flavours. 
  3. Remember stock is an ingredient, not a finished product.  It should have a vegetable taste but shouldn't be overpowering. It is not a soup. A little seasoning can bring out flavour but think about the dishes you are using it in. Do not season if using to make baby food.
Nutritional information is a very rough guide only, calculated using an online nutrition calculator. As vegetables are discarded, facts are very much an estimate.

Nutrition

Calories: 46kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 42mg | Potassium: 286mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7620IU | Vitamin C: 27mg | Calcium: 56mg | Iron: 2mg