Vegetable Stock

Preparation info
  • Makes

    2 Quarts

    • Difficulty


Appears in
Soups and Stews

By The Editors of Saveur

Published 2015

  • About


  • 3 tbsp. extra-virgin olive oil
  • 6 cloves garlic, roughly chopped
  • 2


Heat oil in a large pot over medium. Add vegetables and cook until soft, about 15 minutes. Add wine, peppercorns, parsley, bay leaf, and 7 cups water. Bring stock to a boil, skimming off any foam. Lower heat, cover, and simmer for 45 minutes. Pour stock through a fine-mesh sieve set over a bowl and discard solids; let cool. Transfer stock to airtight containers. Refrigerate for 1 week or freeze