Vegetable stock is a flavorful liquid made by simmering vegetables in water. It is commonly used as a base for soups, sauces, and other dishes. Unlike meat-based stocks, vegetable stock does not require bones to be cooked for several hours. Instead, the richness of the stock comes from the variety of vegetables used.

To make vegetable stock, a variety of vegetables can be used, including onions, carrots, celery, mushrooms, leeks, and parsley. Some recipes also include garlic, bay leaves, rosemary, thyme, and peppercorns. It is important to avoid starchy vegetables like potatoes and turnips, which can make the stock cloudy and gummy, and beets, which can overpower the other flavors.

To make vegetable stock, the vegetables are typically chopped and browned in a little olive oil or roasted in the oven for an even deeper flavor. Then, water is added along with any desired herbs and spices, and the mixture is simmered for about an hour to an hour and a half. The resulting liquid is then strained through a fine mesh strainer to remove the vegetables and peppercorns.

Homemade vegetable stock is easy to make, cheap, and deeply flavorful. It can be stored in an airtight container in the fridge for up to 5 days or frozen for several months. Vegetable stock is a great alternative to meat-based stocks for vegetarians, vegans, and health-conscious individuals.