Vegetable Stock Recipe

This recipe for homemade vegetable stock comes from Miraval Resort & Spa in Tucson, Arizona. This basic preparation, or the thickened version, can be used in a wide variety of low-calorie, healthy dishes.


3 cups onions, peeled and roughly chopped

1 cup celery (no leaves), roughly chopped

1 cup carrots, roughly chopped

½ cup leeks, chopped

1 cup mushrooms, quartered

2 tomatoes, quartered

4 cloves garlic, halved

½ cup fennel, chopped (optional)

1 ½ teaspoon dried parsley

1 ½ teaspoon dried thyme

1 ½ teaspoon dried oregano

1 tablespoon black peppercorns

One 4 x 4 inch piece of cheesecloth

6 inches butcher twine

2 quarts cold water

For thickened vegetable stock:

2 cups vegetable stock, plus 4 tablespoons

4 tablespoons cornstarch


Heat a large stockpot over medium-high heat and add the vegetables. Stir occasionally for 3 to 5 minutes to prevent scorching. Tie spices and herbs inside a cheesecloth with butcher twine. Add to pot. Cover contents with cold water and bring to a boil. Reduce heat to medium-low and simmer for 2 hours.

Strain stock and use immediately or cool in an ice bath and then refrigerate or freeze for future use.

To make thickened vegetable stock:

In a 6 quart saucepan, bring 2 cups of vegetable stock to a rolling boil. Combine 4 tablespoons of cold stock with the cornstarch to make a slurry (a thick mixture). Add the slurry to the boiling stock while whipping constantly until the mixture is smooth and has a sauce-like consistency.

Cool completely in an ice bath. Cover and refrigerate for later use. Thickened stock will keep up to one week. Stir well before each use.