Vedge-Style Vegetable Stock

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.


This recipe goes with Whole Roasted Carrots with Black Lentils and Green Harissa, Portobello Frites, Can't-Believe-It's-Vegan Chili

Yield: Yield 5 quarts (serving size: 1/2 cup)
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 10 Minutes
Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 5
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Sodium: 3mg


  • 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


  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.
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