Vegetable stock

View all Recipes Edit this Recipe

Vegetable stock
1 of 1 photo

Vegetable stock

Added by: on Dec 7th, 2010
The vegetables listed below are intended merely as a guide, because when we make a vegetable stock, we use whatever is in season: it could be fennel, asparagus, broccoli, etc. The only vegetables we wouldn't use are beans, eggplant, peppers and beet, as these all have such strong .. more >
Prep Time:
15 min
Cook Time:
15 min
Ready In:
30 min



Original Recipe Yield: 1 serving (10 cups)


  • 3 tablespoons extra virgin olive oil
  • 4 handfuls of fresh or frozen peas
  • 4 carrots
  • 4 white onions
  • 2 leeks
  • 4 stalks celery
  • 2 small bunches of Swiss chard
  • 4 zucchini
  • 2 potatoes
  • 2 handfuls of spinach (coarsely chopped)
Nutrition Facts
Vegetable stock

Servings Per Recipe: 1

Amount Per Serving

Calories: 1575

  • Total Fat: 47.4 g
  •     Saturated Fat: 7.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 1166.4 mg
  • Total Carbs: 249.7 g
  •     Dietary Fiber: 62.6 g
  •     Sugars: 88.6 g
  • Protein: 56.5 g

how is this calculated?

Get NI Widget Code



Heat the oil in a big pot, put in the peas, squashing and smashing them as much as you can, then add the rest of the vegetables and let them stew until they start to break up.


Cover with about 13 cups (3 quarts plus 1 cup) cold water. Slowly bring to just under a boil, skim, then turn down the heat and simmer for 20 minutes, skimming again if necessary.


Take off the heat and leave to settle, than pour through a fine sieve.


0 of 0 videos

Similar Recipe(s):

Chicken stock

Chicken stock

Submitted by: Texas Chef
Added on: Dec 7th, 2010
The boiled meat would typically be sliced and eaten with either mayonnaise, mustard fruits or green sauce, or in a salad, and then the brodo would either be served separately or kept for risotto. Whenever you make stock, remember how important it is to the finished dish — the rule is that a good-quality chicken makes a good-quality stock, so buy the best you can find.
Fish stock

Fish stock

Submitted by: Cutie Chef
Added on: Dec 7th, 2010
The bones of flatfish?, such as the sole family, plaice, halibut and turbot, make the best stock, as they give a good flavor but aren't oily. If you want to give the stock a rosy color or a little more acidity, add a couple of squashed tomatoes.
Mushroom Stock

Mushroom Stock

Submitted by: Chi Town Kitchen
Added on: Nov 11th, 2010
We make this rich, intensely flavored stock for our mushroom soups, sauces, and ragouts. The dried shiitake mushrooms give the stock depth and tremendous flavor. They're readily available in the Asian section of most grocery stores, but if you can't find them, substitute another variety of dried mushrooms — fresh mushrooms alone will make a weak stock. This stock freezes well.
© . All Rights Reserved