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Vedge-Style Vegetable Stock

Hands-on time 10 mins
Total time 45 mins
Yield Yield 5 quarts (serving size: 1/2 cup)
Searing some of the veggies over high heat until lightly charred gives the stock alluringly complex flavor and a hint of smokiness. Simmering the mixture no longer than 25 minutes keeps the vegetable flavor fresh and vibrant. 


  • 2 teaspoons canola oil
  • 6 carrots, chopped
  • 3 celery stalks with leaves, chopped
  • 2 leeks, rinsed and chopped
  • 2 onions with skins, chopped
  • 1 turnip, chopped
  • 6 quarts water
  • 3 green cabbage leaves
  • 3 cups broccoli stems
  • 2 cups kale stems

Nutrition Information

  • calories 5
  • fat 0.3 g
  • satfat 0.0 g
  • sodium 3 mg

How to Make It

  1. Heat a large stockpot over high heat. Add canola oil to pan; swirl to coat. Add carrots, celery, leeks, onions, and turnip to pan; cook, stirring occasionally, 3 minutes or until browned and slightly charred. Add water; bring to a boil. Reduce heat to low. Add cabbage leaves, broccoli stems, and kale stems; simmer 25 minutes. Strain; cool.