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5 from 1 vote

Easy Homemade Vegetable Stock

Try my easy vegetable stock recipe and never buy from the supermarket again!
Prep Time10 mins
Cook Time1 hr 40 mins
Course: Soup
Cuisine: All
Keyword: miso, vegetable stock
Servings: 3 liters
Author: Andrea

Ingredients

  • 300 g mushrooms, white or brown
  • 2 medium yellow onions
  • 2 medium-large carrots, scrubbed
  • 1 stalk celery plus inner core, with leaves
  • 1 leek rinsed if sandy
  • 1/2 small fennel bulb
  • 1 head garlic, unpeeled, cut in half
  • 2 tbsp olive oil
  • 2 bay leaves
  • 1 tbsp peppercorns
  • 1 small bunch parsley with stems, rinsed
  • 4 liters cold tap water
  • 2 tbsp white miso paste
  • 1/2 cup hot tap water

Instructions

  • Preheat oven to 450 degrees F.
  • Rinse or brush dirt from vegetables but leave skins and peels on unless there are any bad spots. Cut garlic head in half, across the cloves. Cut all other vegetables into large chunks (1 to 2 inches), reserve parsley, peppercorns, bay leaves, parsley and miso.
  • Place vegetables and garlic on a lined or greased baking tray large enough for the vegetables to be in one layer. You may need 2 trays if you don't have one large enough. Drizzle with olive oil.
  • Roast for 40 minutes, stirring half way through.
  • Remove vegetables from oven and place in a pot large enough to hold all ingredients, including water.
  • Add bay leaves, peppercorns, and parsley.
  • Mix miso with 1/2 cup hot tap water, stir with a fork to dissolve and remove lumps. Add to pot along with 4 liters of cold water.
  • Bring to a boil and reduce heat to a gentle simmer. Continue simmering for one hour.
  • Strain and discard vegetables. Let cool and place in containers.
  • Vegetable can be kept in the fridge for one week or in the freezer for 6 months. If freezing, make sure to leave space at the top of the container to allow for expansion. Otherwise the lid could pop off.

Notes

  1. See above post for other vegetables you can use as well as ones to avoid
  2. Stock can be stored in the fridge for one week or in the freezer for several months. 
  3. If freezing make sure to leave space at the top of the container for it to expand to avoid popping the lid off.