½ cups vegetable stock
Low in calories and fat, vegetable stock provides minerals and trace nutrients extracted from vegetables, though nutritional density varies depending on preparation. Generally contains sodium unless made or selected as low-sodium.
About
Vegetable stock is a flavorful liquid prepared by simmering a combination of vegetables, aromatics, and seasonings in water. Typically composed of onions, carrots, celery, and herbs such as thyme and bay leaf, the vegetables release their soluble compounds, minerals, and flavor compounds into the liquid through prolonged gentle heating. Unlike vegetable broth, which is lighter and consumed as-is, stock has a slightly more concentrated flavor profile and serves primarily as a foundational ingredient for soups, sauces, and other dishes. The stock is strained to remove solids, leaving a clear to pale golden liquid with subtle vegetable undertones.
Culinary Uses
Vegetable stock serves as a fundamental building block in vegetarian and vegan cooking, used to deglaze pans, cook grains like rice and quinoa, prepare soups, and create pan sauces. It replaces animal-based stocks in countless applications without compromising depth of flavor. The stock is equally valuable in risotto, where its gradual incorporation allows rice to release starches and develop creamy texture, and in braising vegetables or legumes. It also functions as a poaching liquid for delicate vegetables and proteins, and as a base for vegetarian gravies and demi-glace reductions.