Victorious Vegetable Stock

Recipe by Whats Cooking
READY IN: 1hr 45mins




  • Use the flat side of a chef's knife to gently crush the garlic cloves.
  • Wash unpeeled vegetables well and cut them roughly into large pieces. Add to a large stock pot along with all other ingredients. Add entire sprigs of the herbs rather than removing the leaves from the stem.
  • Cover with water. Water level should be about 4 inches above the top of the vegetables. Bring to a boil, skim off any foam from the top of the broth, then partially cover. Reduce heat and simmer for 1 1/2 hours. At the end of the cooking time, if you wish to make the stock richer, remove the lid and continue cooking uncovered to slightly reduce it.
  • When the stock has cooled slightly, strain it through a sieve or cloth, pressing all of the remaining liquid out of the vegetables. Compost or discard the remaining vegetables. What you don't eat immediately can be refrigerated for 3-5 days, or frozen.