Before there’s flavor, there’s foundation. And nothing lays a better base for soups, risottos, sauces, and stews than a well-crafted vegetable stock. Forget store-bought cubes packed with sodium and preservatives — making your own stock is easier than you think, and way more rewarding. This recipe is your go-to for a rich, earthy, all-purpose vegetable stock using fresh, whole ingredients. It's completely plant-based, nutrient-rich, and lets you customize seasoning and salt levels to your needs.

🧠 Why Make Your Own Stock?

• 2 medium leeks – cleaned and chopped
• 1 medium yellow onion – chopped (skin on for extra depth)
• 1–2 garlic cloves – smashed
• 3–4 medium boiling potatoes – cubed (adds body to the stock)
• 1 lb. button or cremini mushrooms – sliced or quartered
• 2 small or 1 medium carrot – chopped
• 2 large celery stalks – chopped
• Fresh herbs (mix and match based on what you have):
• A few sprigs of sage
• A few sprigs of thyme
• A few sprigs of rosemary
• 6–8 sprigs of flat-leaf parsley
• 2 bay leaves

 

🍲 Step-by-Step Instructions:

1. Clean the Leeks (Thoroughly!):
   Trim off the root end and the top inch of the dark green part. Cut into 1" rounds and soak in a bowl of water to remove grit. Let sit, swish around, then lift them out (don’t pour or you'll dump dirt back in). Drain in a colander.
2. Chop the Rest:
   Wash all the vegetables. Cut everything into roughly 1” chunks — no need to be precise. Garlic skins and onion peels can go in for more flavor and color, but skip the onion root (it's bitter).
3. Simmer, Don’t Rush:
   Place everything into a large stockpot and cover with cold water—just enough to barely submerge the veggies. Bring to a gentle boil, then lower to a simmer. Let it bubble away for 1 hour, uncovered.
4. Strain and Store:
   Place a colander (or fine-mesh strainer if you want a clearer stock) over another pot and carefully pour the stock through. Cheesecloth lining optional. Discard the cooked vegetables — they’ve done their job.
5. Use or Reduce:
   You can use the stock as-is or simmer further to concentrate the flavor. Cool it, store in jars, and refrigerate or freeze for later use.

🧂 Tips for Customization:

• Want more earthiness? Add parsnips or a small piece of kombu.
• Looking for sweetness? A red bell pepper or sweet potato can help.
• Need color depth? Onion skins and mushrooms bring a golden-brown hue.

🥣 Perfect For:

• Soups (of course!)
• Grains like quinoa, farro, and rice
• Sauces or gravies
• Poaching vegetables or tofu

🧊 Storage Guide:

• Refrigerator: Up to 5 days
• Freezer: Up to 3 months (ice cube trays work great for small portions)

Homemade vegetable stock is your secret weapon in the kitchen — subtle, savory, and endlessly adaptable. Once you start making it, you’ll never go back to the carton.