Clear Vegetable Stock Recipe. Easy Homemade Veg Stock
Tarla Dalal
• Updated : Jan 17, 2026
Clear Vegetable Stock is a light, aromatic liquid made by gently simmering fresh vegetables in water. It forms the base of many soups, noodles, and Indo-Chinese dishes, adding flavour without heaviness. Vegetables like carrots, cabbage, celery, spring onions, and cauliflower are ideal as they release taste while keeping the stock clear. The vegetables are roughly chopped and cooked on a gentle boil, then the liquid is strained to remove solids. This homemade stock is healthier than store-bought versions and enhances dishes with a clean, natural vegetable essence.
Table of Content
About Clear Vegetable Stock
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Ingredients
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Methods
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How to make Clear Vegetable Stock
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Clear Vegetable Stock used in
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FAQs
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Tips for Clear Vegetable Stock Recipe
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Nutrient values
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To make clear vegetable stock, combine all the vegetables in a deep non-stick pan with 6 cups of water, mix well and cook on a medium flame for 15 to 20 minutes or till it reduces to about ¾th of its quantity. Strain it using a strainer. Keep the vegetable stock aside and discard the vegetables. Use the clear vegetable stock as required.
This clear vegetable stock for soups combines vegetables like cabbage, spring onions and celery to give the typical sharpness that is characteristic of most Chinese dishes. If you wish you can also add ginger and garlic, but avoid the use of garlic while making Jain soups.
Combined with crisp veggies and peppy sauces, this vegetable stock for Chinese dishes has the potential to transform into tongue-tickling delicacies such as Chinese Vegetable Clear Soup.
While we used cabbage, spring onions, carrot, celery and cauliflower, you can substitute them with other vegetables like onions, asparagus, broccoli etc. and also perk the flavour with the use of fresh herbs like parsley, thyme, coriander etc. to make clear vegetable stock. Avoid use of mushy vegetables like tomatoes, bottle gourd etc.
Tips for clear vegetable stock. 1. Chop all the vegetable roughly and add it to boiling water. 2. Remember to use a big deep pan as you have to boil on a high flame. 3. After the straining the stock, discard the vegetables.
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
20 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
30 Mins
Makes
5 cups
Ingredients
For Clear Vegetable Stock
- 1/2 cup roughly chopped cabbage
- 1/2 cup roughly chopped carrot
- 1/4 cup chopped celery (ajmoda)
- 2 tbsp chopped spring onions
- 3 to 4 cauliflower florets
Method
For clear vegetable stock
- To make the clear vegetable stock, combine all the vegetables in a deep non-stick pan with 6 cups of water, mix well and cook on a medium flame for 15 to 20 minutes or till it reduces to about ¾th of its quantity.
- Strain it using a strainer. Keep the vegetable stock aside and discard the vegetables.
- Use the clear vegetable stock as required.
Clear Vegetable Stock recipe with step by step photos
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To make the clear vegetable stock, scrub the vegetables and wash them to remove any dirt.
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Chop all the vegetables and keep them ready. There is no need to chop the vegetables finely or accurately as you just need to simmer them till they leach out all the flavor. Remember the greater the surface area, the more quickly vegetables will yield their flavor. Many people do not even peel the vegetables before chopping, that is your personal preference.
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Boil 3 cups of water in a deep non-stick pan. The pan/ pot must be big enough to hold all the vegetables plus a few extra inches of water.
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Add the 3 to 4 cauliflower florets. There is no need to be so specific about the vegetables you add. Onions, carrots and celery give the basic vegetable stock a great base flavor, and you can combine them with whatever is easily available like garlic, mushrooms, corn cobs, bell peppers or fresh herbs like rosemary, thyme, parsley and leek. Starchy vegetables like potatoes and turnips will make for a cloudy vegetable stock so try to avoid them.
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Add the 1/2 cup roughly chopped carrot. You can add any amount of vegetables but, just make sure to have a roughly equal portion of each so the resulting stock will have a balanced flavor.
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Add the 1/2 cup roughly chopped cabbage.
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Add the 1/4 cup chopped celery (ajmoda). This is like a crucial flavoring agent to any stock recipe.
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Finally add the 2 tbsp chopped spring onions.
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Boil on a high flame for 20 minutes. If you have time, you can simmer the vegetables on a really slow flame for about 30-45 minutes. The flavor will deepen the longer you cook.
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Strain the water using a strainer or colander and discard the vegetables of the Clear Vegetable Stock.
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Use as required. The basic clear vegetable stock can be made ahead of time. Let it cool completely, then cover and chill, or freeze for up to 3 months.
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Clear Vegetable Stock used in like:
- roasted cauliflower soup recipe
- Clear soup with spinach and mushrooms
- Wonton Soup recipe
- Hot and sour soup recipe
- What is clear vegetable stock?
It’s a light, flavorful stock made by simmering assorted vegetables in water and straining the liquid used as a base for soups and Chinese dishes. - What vegetables are used in this recipe?
The recipe uses cabbage, carrot, celery, spring onions and cauliflower florets. - How long does it take to make?
Total time is about 30 minutes 10 minutes prep and about 20 minutes cooking. - What is the main method to make it?
Combine vegetables with water, simmer until reduced to about ¾ quantity, then strain and discard solids. - Can I substitute other vegetables?
Yes you can use onions, broccoli, asparagus or fresh herbs to boost flavor, though avoid mushy ones like tomatoes or bottle gourd if you want a clear stock. - How much stock does this recipe yield?
It makes approximately 5 cups of clear vegetable stock. - Can I make this ahead of time?
Yes, you can cool completely, then refrigerate or freeze. The recipe notes freezing for up to 3 months. - What can I use the stock for?
It’s used as a base for clear soups like hot and sour soup, wonton soup, cauliflower‑green pea soup and other vegetarian soup recipes. - Any pro tips?
Roughly chop vegetables to expose more surface area, use a deep pan to boil on high flame, and discard the strained vegetables afterward. - Is this stock healthy?
Yes per serving it’s very low in calories (about 12 kcal) with minimal fat and sodium, making it a healthy soup base.
1. Use the Right Vegetables
Choose veggies that give flavour without cloudiness carrots, celery, cabbage, spring onion and cauliflower are recommended. Avoid very starchy or mushy ones (like potatoes, bottle gourd, etc.) if you want a clear stock.
2. Rough Chop for Better Flavor Extraction
You don’t need precise chopping roughly cutting increases surface area so more flavour extracts quickly into the stock.
3. Start with Boiling Water
Add your vegetables to already boiling water this helps to quickly draw out flavour and keeps the stock clearer.
4. Use a Deep, Large Pan
Make sure your pot is big enough this helps vegetables stay submerged and cook evenly without spilling over when boiling vigorously.
5. Simmer Gently for Best Flavour
Although the recipe suggests 15–20 minutes, letting the stock simmer slowly on low heat for longer (30–45 mins) can deepen the flavour without clouding or bittering it.
6. Avoid Heavy Seasoning While Making Stock
Keep salt minimal or skip it stock should be a neutral base so it can adapt to soups and dishes later.
7. Strain Carefully
Use a fine strainer or cheesecloth for a clearer stock and discard vegetables after straining as they are already spent of flavour.
8. Add Optional Aromatics Last
If adding herbs like thyme, parsley or bay leaf, add them toward the end or in the cooling phase for subtle aroma without bitterness.
9. Cool and Store Properly
Let your stock cool completely before refrigerating or freezing (up to 3 months) in airtight containers for later use.
10. Avoid Over‑Boiling
Boiling too hard can make stock cloudy and bitter; a gentle simmer keeps it clear and balanced.
Nutrient values (Abbrv)per plate
| Energy | 12 Calories |
| Protein | 0.4 g |
| Carbohydrates | 2.4 g |
| Fiber | 1.1 g |
| Fat | 0.1 g |
| Cholesterol | 0 mg |
| Sodium | 12 mg |
Click here to view Calories for Clear Vegetable Stock
The Nutrient info is complete
Awadhesh
Jan. 17, 2026, 8 a.m.
Good Recipes
Brenda
June 19, 2019, 10:47 p.m.
Thank you so much for this recipe! I am trying to avoid chicken stock but the vegetable premade veggie stock I have found is either SUPER EXPENSIVE or dark brown with a terrible flavor (Whole Foods brand). I am happy to see the ingredients call for small amounts of each. I make homemade soba/udon soup a few times a week! I will let you know how it is when I try it.
Tarla Dalal
June 19, 2019, 10:47 p.m.
Thank you for your kind words...do try more and more recipes and let us know how you enjoyed it...happy cooking !!?
Pooja
June 30, 2015, 1:34 p.m.
Till when this vegetable stock can me kept ?
Tarla Dalal
June 30, 2015, 1:34 p.m.
Hi Pooja, Vegetable stock can be stored in an air tight container in the fridge for 2 days, but it looses its flavour so advice you to make it and use it soon.
jalpa
Dec. 23, 2013, 4:57 p.m.
Badha vegetable soup banava ma kam aavi sake aa basic stock.je thi shop jatpat bani jay. Thank you for sharing this Clear Vegetable Stock recipe.
