No ImageHow to Make Vegetable Stock

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  1. Judy

    Cover or no cover when simmering?

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  2. D wms

    I have fresh broccoli from my Dad’s garden, can I use the stems also to make stock?

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  3. Megan

    I have some of this simmering on the stove as we speak. My kitchen smells absolutely delicious! I will definitely be keeping this recipe. Thanks so much for sharing!


  4. Robert

    I’m Planning on making the above stock. In the past I have used stock cubes.
    How much of the stock should I add to a soup to give it the required depth of flavor, with stock cubes they give a recommended dilution rate, is 1 cube to 500ml of water?
    Or do I just substitute volume of water with stock?

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  5. Karivery

    I made this and it It sure tastes good, but I must have used too many carrots and too much tomato paste because mine turned out looking like tomato soup (albeit not thick, but color wise) and very sweet. I guess that’s what i get for not following the measurements and trying to eye ball it. I also had to leave mushrooms out because of an allergy of my guest. Maybe that would have added more savory. I’ll make another batch and follow it to the letter next time.

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