Vegetable stock
/ˈvɛdʒtəbl stɒk/
nounB1
Definition
Vegetable stock is water that has been cooked with different vegetables like carrots, onions, and celery to take their flavor. It is used in cooking to add taste to soups, stews, and sauces without using meat. It is a common base in vegetarian and vegan cooking.
Was this helpful?
See It in Action
A cooking liquid made by simmering vegetables to add flavor
- •I used vegetable stock instead of water to make the soup taste better.
- •The recipe calls for two cups of vegetable stock.
- •Vegetable stock is a good base for vegetarian dishes.
A vegetarian alternative to meat stock or broth
- •She prefers vegetable stock because she does not eat meat.
- •Vegetable stock can be bought ready-made or made at home.
Make It Stick
- ✓Think of "vegetable stock" like "water," but with the taste of cooked vegetables added to it.
- ✓Picture a pot on the stove with colorful vegetables boiling, making the water turn into a tasty liquid.
- ✓It's the warm, comforting smell when you cook soup at home with fresh vegetables.
- ✓Sounds like "VEG-eh-tuh-bul stock" → imagine a vegetable garden filling a pot with flavor.
- ✓Think of making a vegetable soup from scratch, where the liquid is full of vegetable taste instead of plain water.
- ✓NOT like "broth" that comes from meat or bones; vegetable stock is only from plants.
- ✓NOT like "juice" which is fresh and raw; stock is cooked and used for cooking.
- ✓NOT like "sauce" which is thicker and used on top of food; stock is thin and used as a base.
Try Other Words
- •Vegetable broth: a similar liquid made from vegetables (Use when you want a lighter or simpler version)
- •Stock: a general cooking liquid made from meat, fish, or vegetables (Use when the type is not important)
- •Bouillon: concentrated stock in cube or powder form (Use when referring to packaged or instant stock)
Unboxing
- •Word parts: "vegetable" (plants used for food) + "stock" (liquid base for cooking)
- •Etymology: "Vegetable" from Latin "vegetabilis" meaning lively or growing; "stock" from Old English meaning "tree trunk" or "foundation," later used for a cooking base
- •Historical development: Stock has been used in cooking for centuries as a base for soups and sauces; vegetable stock became popular as vegetarian cooking grew
- •Modern usage: Vegetable stock is common in vegetarian and vegan recipes and used to add flavor without meat
Reflect & Connect
•How does using vegetable stock change the flavor of a dish compared to water or meat stock?
•Can vegetable stock be made with any vegetables, or are some better than others? Why?
Fill in the blanks
1.When making soup, vegetable stock is used instead of ___ to add more flavor.
2.Vegetable stock is often made by simmering ___ like carrots, onions, and celery.
3.Unlike meat stock, vegetable stock is ___ and suitable for vegetarians.
4.You can buy vegetable stock in a ___ or make it fresh at home.
5.Vegetable stock usually has a ___ (thin/thick) liquid texture and a mild taste.
6.Some recipes call for vegetable stock to ___ the flavor of other ingredients.
7.If you want a richer taste, you might add herbs and ___ to the vegetable stock.