.5 litres hot vegetable stock
Low in calories and fat; provides minerals such as potassium and magnesium extracted from vegetables. Quality depends on vegetable selection; stocks made with nutrient-dense vegetables contribute additional vitamins and trace elements.
About
Vegetable stock is a flavorful liquid prepared by simmering a combination of vegetables, aromatics, and sometimes herbs and spices in water, then straining to extract their essences. Common vegetables include onions, carrots, celery, and sometimes tomatoes, mushrooms, or leafy greens. The resulting clear to pale golden liquid serves as a foundational ingredient in countless dishes. Unlike meat-based stocks, vegetable stock contains no animal products and is suitable for vegetarian and vegan cooking. The flavor profile ranges from mild and neutral to more pronounced depending on the vegetable selection and cooking time, typically 30–60 minutes for optimal extraction without bitterness.
Culinary Uses
Vegetable stock is used as the base for soups, risottos, sauces, and grain cooking throughout world cuisines. It enriches vegetable-based dishes by adding depth and umami without meat flavors. In French cuisine, it forms the foundation for vegetable consommés and velouté sauces; in Asian cooking, it flavors noodle broths and steamed dishes. Stock is also used to deglaze pans and to cook grains such as rice, quinoa, or barley for enhanced flavor. Hot stock is particularly useful for risotto-making, where gradual additions maintain temperature and texture control.