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Homemade vegetable stock strained into a canning jar

How to make Vegetable Stock

Learn how to make homemade vegetable stock from kitchen scraps. This is a great way to reduce kitchen waste and make healthy, nutritious broth that adds a ton of flavor to soups, curries, gravies, sauces etc. Vegan, gluten free, whole 30 and just plain delicious.
Course How To
Cuisine American, French
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 cups
Calories 149kcal
Author Richa


  • 5 cups Assorted Vegetable Scraps peels and pieces of bottle gourd, cauliflower, broccoli, mushrooms, carrots etc.
  • 3 liters Water
  • 1 Bayleaf
  • 1 teaspoon Peppercorns whole
  • 1 Small bunch Parsley and Thyme


  • Put about 5 cups of assorted vegetable scraps like peels of carrots, onions, bottle gourd as well as stalks of cauliflower, broccoli, mushrooms etc. in a large pot. Add 3 litres of water along with bayleaf, peppercorns, parsley and thyme.
  • Once the stock starts to boil, reduce to a simmer and let cook for about 40 minutes to an hour so that the vegetables release their aroma and flavor into the stock.
  • Strain and use as a base in soups, sauces and curries.


  • Optimal Simmering Time: The optimal time for simmering vegetable stock is 45 minutes to an hour. Any longer, and it starts to lose its flavor.
  • Storing Stock: This stock lasts for 5-7 days in the refrigerator. Alternatively, you can freeze the stock in ice trays and use the cubes as required. Frozen stock is good for up to a year.


Calories: 149kcal | Carbohydrates: 31g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 145mg | Potassium: 497mg | Fiber: 9g | Sugar: 1g | Vitamin A: 11574IU | Vitamin C: 24mg | Calcium: 84mg | Iron: 2mg