Low Sodium Vegetable Stock

Total time1 hr 30 min

Prep time15 min

Cook time1 hr 15 min

This deeply savory stock starts with carrots, celery, onion, leek, and parsnip browned until their edges caramelize, building a flavor base before garlic and tomato paste join in for extra depth. A splash of white wine deglazes the pot, lifting all those browned bits into the liquid, and a slow one-hour simmer with thyme, parsley, bay leaves, and peppercorns turns everything golden and fragrant. Straining leaves you with a clean, rich liquid gold that works beautifully as the backbone for soups, risottos, and braises. Because the seasoning here is entirely up to you, it's an easy way to keep sodium exactly where you want it while still getting a stock with real depth and character. Make a big batch and freeze it in portions so you always have a low-effort, high-flavor base ready to go.

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Ingredients

8 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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3 medium carrots, roughly chopped
3 stalks celery, roughly chopped
1 large yellow onion, quartered (skin on)
1 leek, dark green tops trimmed and reserved, white and light green parts roughly chopped
6 cloves garlic, smashed
2 tbsp tomato paste
10 cups cold water
1 cup dry white wine (optional)
Omit this
This ingredient likely doesn’t work for the diet.
6 sprigs fresh thyme
4 sprigs fresh flat-leaf parsley
2 bay leaves
1 tsp whole black peppercorns
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 medium parsnip, roughly chopped (optional)

Instructions

1
Heat the olive oil in a large stockpot over medium-high heat until shimmering. Add the carrots, celery, onion, leek (white and light green parts), and parsnip, if using, and cook, stirring occasionally, until the vegetables are lightly browned at the edges, about 8–10 minutes.
2
Add the garlic and tomato paste and stir to coat the vegetables, cooking until the tomato paste darkens slightly and smells fragrant, about 2 minutes.

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