Although vegetable stock is a good base for many soups, it has never featured among the classic stocks because its flavor is often distinctive, even crude. For this reason, no classic recipe for vegetable stock exists. For good results, use a wide variety of ingredients, but do not allow one to overpower the rest. A good stock can be made with 1 lb/500 g chopped vegetables to 1 qt/1 L water. Strain the stock and discard the vegetables. Cabbage adds fuller flavor, while both carrot and parsnip have a sweetening effect. Leeks and garlic, in moderation, are useful additions. As plain vegetable stock can look unappetizing, singed onion halves and a little tomato can be added to give it color. This will turn the mixture into a brown vegetable stock, which can be used for a broth-based soup such as vegetarian minestrone.
