Authentic Classic Vegetable Stock Recipe

A rich, aromatic Authentic Classic Vegetable Stock is the foundation of exceptional soups, sauces, risottos, gravies, stews, and braised dishes. This professional chef-style vegetable stock is naturally packed with flavour, made by gently simmering fresh vegetables, herbs, and spices to extract maximum taste without overpowering the final dish. Prepared with SAACOOR Cold Pressed Oils, this stock delivers a clean, wholesome flavour and can be customized for Italian, French, Japanese, Thai, Indian, Chinese, Mexican, Spanish, and Middle Eastern cuisines.

15 Mins Prep Time
10 Mins Cook Time
2 Wraps Servings
Easy Difficulty
Authentic Classic Vegetable Stock Recipe

Instructions

Professional Classic Vegetable Stock is the base of countless restaurant-quality recipes. Slowly simmered vegetables release their natural sweetness and umami while herbs add subtle depth without overpowering delicate dishes. Unlike soup, a proper stock is intentionally prepared without salt, allowing chefs to season individual recipes later according to their needs.

Preparation Time: 15 minutes

Cooking Time: 1 hour

Yield: Approximately 2.5 to 3 Litres

35 Calories/Cup
1g Protein
7g Carbs
1g Fat

Method

  1. Wash all vegetables thoroughly. There is no need for perfect knife cuts—large chunks are ideal as they slowly release flavour while simmering.
  2. Heat 1 teaspoon of SAACOOR Cold Pressed Groundnut Oil or SAACOOR Cold Pressed Sunflower Oil in a heavy-bottomed stockpot. Add the onions, carrots, celery and leeks. Sweat the vegetables over low heat for 5–7 minutes without allowing them to brown. This develops natural sweetness while keeping the stock light in colour.
  3. Add the shiitake mushrooms, coriander stems, parsley stems and garlic. Stir gently for another minute before adding the bay leaves, thyme and whole black peppercorns.
  4. Pour in the cold water and slowly bring the stock to a gentle simmer. Starting with cold water helps extract maximum flavour from the vegetables and herbs.
  5. As the stock begins to simmer, skim off any foam or impurities floating on the surface using a spoon. Maintain only a gentle simmer and avoid boiling vigorously, as this can make the stock cloudy.
  6. Continue simmering uncovered for 45–60 minutes until the vegetables have released all their natural sweetness and aroma.
  7. Strain the stock through a fine sieve or muslin cloth without pressing the vegetables to keep the stock clear and clean.
  8. Cool the stock quickly before refrigerating. Store in an airtight container for up to 5 days or freeze for several months in portion-sized containers.
  9. Use this homemade vegetable stock as the perfect base for soups, risottos, sauces, gravies, stews and braised dishes.

Chef's Tips

  • Always start with cold water for maximum flavour extraction.
  • Never add salt while preparing the stock.
  • Keep the stock at a gentle simmer rather than a rolling boil.
  • Avoid cabbage, broccoli and cauliflower as they may make the stock bitter.
  • Mushroom stems are excellent for adding natural umami.
  • Save vegetable trimmings from carrots, celery, leeks and herbs to reduce food waste.
  • Roast the vegetables first if you want a rich brown vegetable stock for gravies and sauces.
  • Use SAACOOR Cold Pressed Oils to gently sweat the vegetables while preserving their natural flavour.

Frequently Asked Questions

Can I freeze vegetable stock?
Yes. Freeze it in airtight containers or ice cube trays for up to 4 months.

Why shouldn't I add salt?
Stock is a cooking base rather than a finished soup. Keeping it unsalted allows you to season different recipes appropriately.

Can I use vegetable scraps?
Yes. Clean carrot peels, celery leaves, leek tops, herb stems and mushroom stems make excellent stock while reducing kitchen waste.

Which oil is best for sweating vegetables?
SAACOOR Cold Pressed Groundnut Oil or SAACOOR Cold Pressed Sunflower Oil are ideal because of their mild flavour and high quality.