Best 2 Light Vegetable Stock Recipes

Preparing a light vegetable stock at home is an art that combines simplicity with a depth of flavors. Whether you're looking for a flavorful base for soups, stews, or sauces, or simply seeking a nutritious and hydrating broth, a light vegetable stock can elevate your culinary creations. With fresh vegetables, herbs, and spices as its foundation, this versatile stock offers a symphony of natural goodness that adds a touch of magic to your dishes. Dive into the world of vegetable stocks and discover the secrets of crafting a light and flavorful broth that will enhance your cooking journey.

Check out the recipes below so you can choose the best recipe for yourself!

LIGHT VEGETABLE STOCK

Light Vegetable Stock image

When the success of a recipe depends so much on the quality of just a few ingredients, it is worth seeking out the best. Here, we add an easy upgrade to store-bought vegetable stock to make sure its brimming with all of the right flavors. Use it to enhance dishes like risotto or this Creamy Asparagus Soup.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 35m

Yield Makes about 4 cups

Number Of Ingredients 4

Ingredients

1 large or 2 small leeks, light-and dark-green parts only
1 large carrot, scrubbed and cut into 2-inch pieces
1 celery stalk, cut into 2-inch pieces
1 cup good-quality vegetable broth, such as Aneto, or water

Steps:

Combine all ingredients with 4 cups water in a medium saucepan. Bring to a simmer over medium-high heat, then reduce heat to low and simmer, partially covered, 30 minutes. Strain and discard solids; let cool completely. Stock can be refrigerated in an airtight container up to 3 days, or frozen up to 3 months.

LIGHT VEGETABLE STOCK

Light Vegetable Stock image

Categories Soup/Stew Vegetable Vegetarian Gourmet

Yield Makes about 4 1/2 quarts

Number Of Ingredients 13

Ingredients

7 qt water
10 large carrots, sliced
4 large celery ribs, sliced
4 large onions, coarsely chopped
2 unpeeled heads of garlic, halved horizontally
Peels of 2 large potatoes
2 medium turnips, coarsely chopped
24 fresh cilantro sprigs
8 fresh flat-leaf parsley sprigs
2 bay leaves
1 tablespoon salt
2 teaspoons dried thyme
2 teaspoons whole black peppercorns

Steps:

Bring water to a boil with remaining ingredients in a 10- to 12-quart pot and boil gently 1 hour, or until vegetables are completely soft.
Pour stock through a colander into a large bowl. Strain stock again, through a fine sieve into another large bowl.

Tips:

Use fresh vegetables: Fresh vegetables will give your stock the best flavor. If you can, use vegetables that are in season.
Roast your vegetables: Roasting your vegetables before adding them to the stock will give it a deeper flavor.
Use a variety of vegetables: The more variety of vegetables you use, the more flavorful your stock will be. Some good choices include carrots, celery, onions, leeks, garlic, fennel, and mushrooms.
Add herbs and spices: Herbs and spices can add a lot of flavor to your stock. Some good choices include bay leaves, thyme, rosemary, sage, peppercorns, and cloves.
Simmer your stock for at least 30 minutes: The longer you simmer your stock, the more flavor it will have. Aim for at least 30 minutes, but you can simmer it for up to 2 hours.
Strain your stock: Once your stock is done simmering, strain it to remove any solids. You can use a fine-mesh strainer or a cheesecloth-lined colander.
Store your stock properly: Stock can be stored in the refrigerator for up to 5 days or in the freezer for up to 6 months.

Conclusion:

Vegetable stock is a versatile ingredient that can be used in a variety of dishes. It is a great way to add flavor and nutrition to your meals. By following these tips, you can make a delicious and flavorful vegetable stock that will enhance the taste of any dish.