Vegetable stock

vegetable stock / brodo vegetale

Flavor and role

A light stock made from onion, carrot, celery, mushrooms and so on. Used in vegetarian dishes and light soups.

Typical dishes and uses

Vegetable soup, risotto, vegetarian curry, lentil stew

Substitutes

1L vegetable stock = 1L water + 1 vegetable stock cube, or 1L water + 2 dried shiitake + 5g kombu steeped for 30 minutes.

Storage

Homemade: 4-5 days in the fridge, 3 months frozen.

Main countries

France · Italy

Used in this book

Ash Reshteh (Persian Herb, Bean and Noodle Soup)Roasted Butternut Squash SoupKartoffelsalat (German Potato Salad)MinestroneMushroom RisottoPasta e FagioliClassic Ash Reshteh from Dried BeansAsh Reshteh Minestrone (Persian × Italian)Ras el Hanout Butternut Squash Soup with Harissa Yogurt and Crispy Chickpeas (Moroccan × American)Nepali Dal Risotto with Timur Butter (Nepali x Italian)Whipped Snert Dip with Crispy Sausage and Rye CrispsGemista with Pine Nuts, Currants and Feta (plus Courgette Boats)Mexican Black Bean and Corn Gemista (Greek × Mexican)Whole-Feta Gemista Rice Tray BakeBerbere Brown Butter Barley Polenta with Garlic Mushrooms (Ethiopian × Italian)Crushed Kartoffelsalat Toast with Jammy Egg and PicklesKik Alicha with Homemade Niter KibbehCairo Shop-Style Koshari with ShattaLablabi-Spiced Pasta e Ceci with Harissa OilGenoese Minestrone with PestoMisir Wat with Homemade Niter KibbehRoasted Vegetable Couscous Bowl with Whipped FetaCrispy Mushroom Risotto Squares with Whipped Ricotta and Hot HoneySayur Lodeh Coconut Risotto with Crispy Tempeh (Indonesian × Italian)Shiro Pasta e Ceci with Berbere and Rosemary (Ethiopian x Italian)

Updated 2026-10-10