All-Purpose Vegetable Stock
Many soups, stews, and other dishes rely on stock for depth of flavor—but in salt-free cooking, every ingredient has to work harder. Sautéing the vegetables first helps develop deeper, more complex flavor without relying on salt. This simple vegetable stock creates a clean, aromatic base that adds body and balance. The thyme is key here—it gives the stock its backbone.
Makes: about 3 quarts | Prep Time: 15 minutes | Cook Time: 1 hour
Ingredients
4 carrots, peeled and cut into 1-inch pieces
4 celery stalks, cut into 1-inch pieces
1 large onion, sliced
2 cloves garlic, smashed
1 small bunch fresh thyme or 1 tbsp dried thyme
1 small bunch fresh sage or 1 tbsp dried sage
1 bunch fresh parsley
A few grinds of freshly ground black pepper
4 quarts of water
1–2 tbsp olive oil (optional)
Instructions
Heat the olive oil in a large stockpot over medium heat (if using).
Add the onion, carrots, and celery, and cook for about 10 minutes, stirring occasionally, until they begin to soften and release their aroma.
Add the garlic, thyme, sage, parsley, and a few grinds of black pepper. Cook for another 5 minutes, stirring occasionally, to help develop the flavors.
Add the water and bring to a boil.
Reduce the heat and let the stock simmer gently, uncovered, for 45 minutes to 1 hour, until the vegetables are very soft and the broth is flavorful.
Remove from heat and allow to cool slightly.
Strain the stock through a fine-mesh sieve, pressing gently on the vegetables to extract the liquid. Discard the solids.
Use immediately, or portion into containers and refrigerate or freeze.
Cook’s Note:
For a simpler version, skip the sauté step and combine all ingredients with water before simmering. The stock will still be flavorful, with a slightly different depth.
Looking for more recipes?
This pairs well with Sweet Corn Chowder and Grilled Trout with Garlic, Lemon & Rosemary.