Vegetable Stock

A basic and flavourful vegetable stock recipe to make vegetarian soups, vegetarian gravy, or just to add flavour to a variety of vegetarian recipes. You can use this easy vegetable stock in recipes calling for stock or broth of any kind.

6 cups water (1.5 L)
2 carrots, diced
2 ribs celery, diced
1 large red onions, chopped
1 large potato, chopped
¼ cup fresh parsley leaves and stems (60 mL)
2 cloves garlic, chopped
½ tsp. dried thyme (1 mL)
10 white or green peppercorns, crushed
3 bay leaves
3 whole cloves

Place water, carrots, celery, onion, parsley, garlic, thyme, peppercorns, bay leaves and cloves in large pot bring to simmer and cook, uncovered, for 30 minutes.  

Strain through colander or sieve, discard vegetables and let broth cool before refrigerating or freezing.

Makes 6 cups. 

Cook's Notes: This simple stock can be kept on hand in the refrigerator for 4-5 days or made in larger quantities and frozen. Try substituting different vegetables such as tomatoes, fennel, leeks, and mushrooms or herbs such as basil, rosemary and coriander. Avoid cabbage family vegetables in your broth as their taste and odor are overpowering.