How to make oil-free vegetable stock at home. It’s healthier and more affordable than store-bought and also low in fat. Feel free to use any veggies.
I used to buy store-bought vegetable stock, but not anymore. There are two types of vegetable broth here in Spain: the ones that are affordable, but they’re made with nasty ingredients and the ones that are made with natural ingredients, but are so expensive. Besides, I think it’s impossible to find an oil-free vegetable stock, so I prefer to make it at home.
You can use any vegetable, fresh or dried herb or spices you want, depending on what’s in season, the ingredients you have in your kitchen or your preferences. In addition, you can control the amount of sodium in your stock by adding more or less salt, make a quick version of this recipe in just 30 minutes or cook it longer (for 2 hours) to make a super tasty vegetable broth or add more or less water, depending on how flavorful you want it.
This is a super simple recipe and everybody can make it. You just need to add all the ingredients to a large pot, bring to a boil and then simmer for at least 30 minutes and you can even make big batches and freeze them for several months to save some time.
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- 4 cloves of garlic
- 4 mushrooms
- 2 carrots
- 1 onion
- 1 leek
- 1 handful fresh spinach
- 2 dried bay leaves
- 6 cups water (1.5 liters)
- 1/2–1 tsp sea salt
- 1/4 tsp ground black pepper (optional)
- Peel and chop the veggies and add them to a large pot with the rest of the ingredients (water, salt and pepper).
- Bring to a boil and then simmer covered as long as you want (at least 30 minutes). We cooked our stock for 2 hours.
- Strain, discard the veggies and the bay leaves and let it cool down.
- Keep the vegetable stock in a sealed container in the fridge for up to a week or in the freezer for 3 months.
- Feel free to use any veggies, herbs or spices.
- Add more or less salt depending on the amount of sodium you want in your stock.
- The stock can also be made with kitchen scraps, it will be even cheaper.