Vegetable Stock Cubes: Making it at Home Will be Really Simple!

Vegetable stock is the quiet backbone of countless great dishes, adding depth and balance. This homemade version transforms everyday vegetables into a rich, concentrated stock that can be frozen into convenient cubes. It’s practical, flavor-packed, and far more expressive than anything that comes out of a carton. Perfect for soups, risottos, sauces, and stews, these stock cubes are a small kitchen habit that makes a big difference.

What Is Vegetable Stock?

Vegetable stock is a liquid base made by gently cooking vegetables to extract their natural flavors. It’s commonly used as a foundation for soups, grains, sauces, and braised dishes. Unlike broth, vegetable stock contains no meat and relies entirely on vegetables and seasoning for its depth. This version is concentrated and frozen, making it easy to portion and store.

Pro Tips for the Best Vegetable Stock

• Cut the vegetables into similar-sized pieces so they cook evenly and release flavor at the same pace.
• Salt is essential here because this stock is meant to be used in small amounts as a concentrate.
• Freezing the stock in cubes allows you to control seasoning more easily when cooking.

Frequently Asked Questions

Can I use this vegetable stock like regular stock?

Yes, but remember this is a concentrated stock, so a little goes a long way. One cube can replace part or all of the salt and stock in a recipe. Always taste your dish before adding extra seasoning.

Why is this stock blended instead of strained?

Blending keeps all the vegetable fibers and flavors in the stock. This creates a thicker, more intense concentrate compared to a clear stock. It’s especially useful for sauces, stews, and soups where body and depth are welcome. The result is richer and more rounded.

Can I add other vegetables or herbs?

You can, but it’s best to keep flavors neutral if you want a versatile stock. Strong vegetables or herbs may overpower certain dishes. If you experiment, try small batches first. This helps you find combinations you’ll actually use often.

Is this stock suitable for vegetarian and vegan cooking?

Absolutely, this vegetable stock is entirely plant-based. It works well in vegetarian, vegan, and dairy-free recipes. Because it’s concentrated, it adds savory depth without relying on animal products.

How to Store Vegetable Stock

Store the frozen stock cubes in a container or lunch box. Separate layers with parchment paper to prevent sticking. Keep them in the freezer and use within 3-4 months for the best flavor. Also, you should always use a clean utensil when removing cubes.

How to Make Vegetable Stock Cubes

Step 1

Step 1

Wash and peel all the vegetables.

Wash and peel all the vegetables.

Step 2

Step 2

Heat a little oil in a large pan over medium heat. Add the chopped vegetables and cook for about 10 minutes, stirring occasionally, until they soften. Stir in the salt and continue cooking for another 15 minutes.

Chop all the vegetables into small pieces.

Step 3

Step 3

Transfer everything to a blender and blend until smooth and creamy.

Heat a little oil in a large pan over medium heat. Add the chopped vegetables and cook for about 10 minutes, stirring occasionally, until they soften. Stir in the salt and continue cooking for another 15 minutes.

Step 4

Step 4

Return the mixture to the pan and cook for an additional 10 minutes.

Transfer everything to a blender and blend until smooth and creamy.

Step 5

Step 5

Line a square or rectangular mould with parchment paper. Pour in the vegetable cream, spreading it evenly and smoothing the surface.

Return the mixture to the pan and cook for an additional 10 minutes.

Step 6

Step 6

Remove from the mould and cut into cubes. Store the cubes in a lunch box, layering parchment paper between them, and keep frozen until ready to use.

Line a square or rectangular mould with parchment paper. Pour in the vegetable cream, spreading it evenly and smoothing the surface.

Step 7

Step 7

Remove from the mould and cut into cubes. Store the cubes in a lunch box, layering parchment paper between them, and keep frozen until ready to use.