Don't bother peeling the onions; their skins add a nice, rich brown color to this vegetable stock. If you'd like, remove the skins for use in dishes when a lighter color is preferred, such as in risotto or cream sauces.
Udon Soup
Simmer stock with finely chopped fresh ginger and a splash of reduced-sodium soy sauce until flavors meld, about 15 minutes. Add frozen corn and peas and drained cooked udon noodles. Cook soup until vegetables and udon are heated through.
Weeknight Poached Fish
Simmer stock with fillets of flaky white fish, like halibut, and with quick-cooking vegetables, such as diced mushrooms or shredded cabbage, until fish is just cooked through. caraway seeds among plates.
Recipe information
Yield
Makes 2 quarts
Ingredients
Preparation
Step 1
Heat oil in a large stockpot over medium-high heat. Add remaining ingredients and cook, stirring occasionally, until vegetables begin to soften, 5-7 minutes. Add 4 quarts cold water. Bring to a boil; reduce heat and simmer until stock is reduced by half, 1-1 1/2 hours.
Step 2
Strain stock through a fine-mesh sieve into a large bowl; discard solids. DO AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
31 Vegan Soup Recipes for Every Season
The best plant-based soup options for any weather.How to Make Vegetable Stock from Scratch
Boullion cubes can get the heck out—homemade vegetarian stock is way better (and just as easy).
