Vegetable Stock Recipe

basic cookery
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 Updated 18/03/2017

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This is the way to make a stock for soups, gravies and sauces when it is necessary to have a non-meat flavour so as not to swamp the delicate taste of, for example, asparagus soup (although very often a chicken or veal stock was used to make this dish). Another good and probably modern reason for using vegetable stock is to avoid the use of meat.

See also:

Chicken Stock
Fish Stock
Meat Stock


  • 2 large onions
  • 2 large carrots
  • 1 leek
  • 2 sticks celery
  • salt and pepper
  • 1 bay leaf
(see measure conversions for more information on quantites)


  1. Cut the vegetables into large pieces.
  2. Put into a large pan and cover with cold water.
  3. Bring to the boil and simmer very gently for about 2 1/2 hours.
  4. Add more cold water if necessary but do not dilute too much.
  5. Use immediately.

Prep Time: 15 minutes

Cook Time: 150 minutes

Yield: NA


The amount of water depends on the amount of veg in the pot. Basically its twice as much water as veg. So see how far up the pot the veg goes and then add twice as much water.
Hope that helps.
#2 - Antony - 09/10/2010 - 04:04
a quart is equal to 2 pints.
#1 - mary - 08/08/2007 - 05:28
can you please tell me how much a quart of vegetable stock is?
#0 - Pam Moodie - 08/08/2007 - 04:53
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