Vegetable stock

About the ingredient vegetable stock. Including 571 recipes with vegetable stock, nutrition data, where it's found, and video.

What is vegetable stock?

Stock is a flavoured water preparation. It forms the basis of many dishes, particularly soups and sauces. Stock is made by simmering various ingredients in water.

Today, ready-made stock and stock cubes consisting of dried, compressed stock ingredients are readily available. These are commonly known as bouillon cubes in the US or oxo cubes, after a common brand of stock cube sold in Britain or cooking base.

Stock vs. Broth

Be further aware that in Britain, there is a distinct difference between Broth and Stock, very different to U.S. definitions.

A Stock is a thin liquid made by simmering raw ingredients until all the taste has been retrieved from them, finalized by sieving to get a result that is a liquid alone. This yields Beef Stock, Chicken Stock, Fish Stock.

Stock made from vegetables only is a Vegetable Stock.

Broth, on the other hand, is a soup in which there are solid pieces of meat or fish, along with some vegetables. The main difference being that the solid parts of the Broth are there to add flavour to the whole, the individual parts retaining their flavour.

Usually, a broth is made by using a stock as the base, then adding the required meat or fish and bringing the whole to a boil, with added vegetables.

Broth does not NEED to be made with stock, it can start as plain water.

Being a thin and watery soup, Broth is frequently made more substantial by adding e.g. rice, barley or pulses. Although strictly speaking a broth should contain some form of meat or fish, it is nowadays acceptable to refer to a Vegetable Broth, being a soup with just vegetables.