Vegetable Stock | How to make the best Homemade Veg Stock

onions

🥗Healthier: shallots

💰Cheaper: leeks

Shallots add a similar flavor with fewer calories.

celery

🥗Healthier: fennel

💰Cheaper: cabbage

Fennel provides a similar crunch with a different flavor profile.

bay leaves

💰Cheaper: dried basil

Dried basil can substitute for bay leaves in a pinch.

thyme

🥗Healthier: oregano

💰Cheaper: dried thyme

Oregano can be used as a more readily available herb.

Rinse all vegetables under cold water to remove any dirt.

Chop carrots, beans, onions, potatoes, ginger, garlic, and celery into appropriate sizes.

Combine all chopped vegetables in a large pot with water.

Add bay leaves, thyme, rosemary, black peppercorns, cinnamon, star anise, cloves, fennel seeds, dried ginger powder, and soy sauce to the pot.

Bring the mixture to a boil over high heat.

Once boiling, reduce heat to low and simmer for at least 30 minutes.

Skim any foam that rises to the surface during simmering.

Add dried shitake mushrooms and split red lentils for additional flavor, if desired.

Continue to simmer for another 30 minutes, stirring occasionally.

Remove the pot from heat and let it cool slightly.

Strain the stock through a fine-mesh sieve into another pot or bowl.

Discard the solids left in the sieve.

Taste the stock and adjust seasoning if necessary.

Let the stock cool completely before storing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary