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Vegetable Stock in a Jar

Homemade Vegetable Stock

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Vegetable broth is a nutritious and tasty base for several recipes. From risotto to soup, this natural vegetable stock recipe is essential for practical and healthy cooking
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Bases
Cuisine Kitchen Basics
Servings 1 liters

Adjust servings


  • 2 onion
  • 1 carrot
  • 2 stalks celery
  • 1 bay leaf
  • thyme stems - or rosemary stems
  • 3 parsley stems
  • 5 black pepper
  • 3 liters water - or enough to fill up the stock pan
  • olive oil


  • Chop the vegetables coarsely into medium pieces.
  • Heat the oil over medium heat. First, sauté the onion, then the rest of the vegetables until golden.
  • Add water, herbs and spices. Keep on medium heat until boiling
  • As soon as it boils, turn the heat to a minimum and cook for approx. 45 min.
  • Wait to cool and strain.
  • The stock is ready to be used in recipes or stored.


  • The stock can be frozen in small containers or ice cubes. It lasts 3-6 months in the freezer or 5 days in the refrigerator in an airtight jar.
  • The vegetables used will lose a lot of its flavour. If you do not want to waste it - blend the remaining vegetables, without the herbs and freeze to add in a creamy soup.
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