Vegetable stock

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Detailed information about the ingredient vegetable stock. Vegetable stock is usually found in the canned goods section or aisle of the grocery store or supermarket.

Stock is a flavoured water preparation. It forms the basis of many dishes, particularly soups and sauces. Stock is made by simmering various ingredients in water.

Today, ready-made stock and stock cubes consisting of dried, compressed stock ingredients are readily available. These are commonly known as bouillon cubes in the US or oxo cubes, after a common brand of stock cube sold in Britain or cooking base.

Be further aware that in Britain, there is a distinct difference between Broth and Stock, very different to U.S. definitions: A Stock is a thin liquid made by simmering raw ingredients until all the taste has been retrieved from them, finalised by sieving to get a result that is a liquid alone. This gives e.g. Beef Stock, Chicken Stock, Fish Stock.

Stock made from purely vegetables is a Vegetable Stock.

A Broth, on the other hand, is a soup in which there are solid pieces of meat or fish, along with some vegetables. The main difference being that the solid parts of the Broth are there to add flavour to the whole, the individual parts retaining their flavour.

Usually, a broth is made by using a stock as the base, then adding the required meat or fish and bringing the whole to a boil, with added vegetables.

Broth does not NEED to be made with stock, it can start as plain water. Being a thin and watery soup, Broth is frequently made more substantial by adding e.g. rice, barley or pulses. Although strictly speaking a broth should contain some form of meat or fish, it is nowadays acceptable to refer to a Vegetable Broth, being a soup with just vegetables.

Vegetable stock is made only of vegetables. It is common today.

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To change serving size or for more detail on vegetable stock visit the complete nutritional analysis of vegetable stock.

Quick food weight caclulator coming soon. Visit the complete nutritional analysis of vegetable stock to determine the weight of any amount of vegetable stock in the meantime.

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