.1 l / 40 fl. oz strong vegetable stock
Low in calories with minimal fat, vegetable stock provides minerals from vegetables (potassium, magnesium) and is rich in antioxidants and phytochemicals depending on vegetable composition. It contains negligible protein unless fortified.
About
Vegetable stock is a flavorful liquid produced by simmering aromatic vegetables, herbs, and spices in water to extract their essence and nutrients. Unlike meat or fish stocks, vegetable stock relies on the natural flavors of vegetables such as onions, carrots, celery, tomatoes, mushrooms, and leeks, typically simmered for 30–45 minutes. The term "strong" indicates a concentrated stock with intensified vegetable flavors, achieved through either longer simmering, higher vegetable-to-water ratios, or reduction. This versatile base is fundamental to vegetarian and vegan cuisines while serving as a lighter alternative to meat stocks in omnivorous kitchens.
Culinary Uses
Strong vegetable stock serves as a foundational ingredient in soups, risottos, sauces, and grain-based dishes across global cuisines. It is essential in vegetarian cooking but is equally valued by chefs seeking a lighter, more delicate base than meat stocks. The concentrated flavor profile works particularly well in vegetable-forward soups (minestrone, French vegetable soups), risotto Milanese variations, braised vegetables, and as a poaching medium for grains and legumes. Strong stock also functions as a substitute in recipes traditionally calling for meat stock, providing depth without animal products. It is commonly used to deglaze pans and build aromatic foundations for sauces.