How to Cook Vegetable Broth | Easy Vegetable Stock Recipe 🥕

garlic

🥗Healthier: shallots

💰Cheaper: onion

Shallots add a milder flavor, while onion is more affordable.

bay leaves

💰Cheaper: dried oregano

Dried oregano can provide a similar herbal note.

thyme

💰Cheaper: dried thyme

Dried thyme is more accessible and lasts longer.

black peppercorns

💰Cheaper: ground black pepper

Ground black pepper is easier to find and use.

Chop onions into quarters and garlic into halves.

Toss chopped vegetables with oil.

Roast the vegetables at 500 degrees Fahrenheit for 10 minutes to caramelize the surface.

Transfer the roasted vegetables into a stock pot.

Cover the vegetables with hot water.

Add the rest of the ingredients and herbs to the pot.

Season with black pepper, but do not add salt.

Mix everything well and bring to a boil.

Cover with a lid, turn the heat to low, and let it simmer for 30 minutes.

After 30 minutes, check the broth; the liquid should have reduced to about half and the vegetables should be tender.

Strain the vegetables out to store the broth.

Pour the broth into an ice cube tray for freezing.

Once frozen, store the cubes in a sealed bag.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary