A vegetable stock recipe is not complicated. Once you understand the techniques behind making stock, you'll see how easy it is and be able to make any variation you want without needing a recipe.
The difference between a stock and a broth is that stock doesn't have any salt in it while broth does. When making soup, a base of water or stock is best to start with, so that you can use an appropriate amount of salt for the specific ingredients in the soup.
Here are 3 easy ways to make a vegetable stock:
Stock #1: Basic Vegetable Stock - To make a basic vegetable stock recipe, simply cut large chunks of a variety of vegetables, or use the ends of vegetables that you would otherwise put in the compost. Put them in a pot with lots of water. Bring the water to a boil, and then turn it down to simmer for 30 minutes or more.
You will want to consider the flavors of the vegetables you add to your stock and how they will blend with the flavor of the soup you are planning to make with it. Some good neutral options are carrot, celery, onion and parsnip. Avoid broccoli, cabbage, radish or other strong flavors because they will overpower your soup.
Stock #2: Garlic Stock - To make a vegetable stock recipe with garlic, saute 6 cloves of garlic in 1 tablespoon of olive oil. Once it is turning golden, add 4 cups of water and bring to a boil. Reduce and simmer for 10 minutes.
Stock #3: Dashi Stock - Dashi is a Japanese stock that you can use for any purpose, but it is used specifically as the base for miso soup. Prepare dashi soup stock by soaking a large piece of kombu (seaweed) and 3 dried shiitake mushrooms in filtered water for at least two hours, preferably 3. If you are in a rush, you can boil the kombu and mushrooms for 30 minutes, and then let soak for 30 more.
Stock Seasonings - With any vegetable stock recipe, you can also add seasonings to increase the flavor. Just be careful if you are making your stock for a specific purpose, since you will probably be adding seasoning to the soup as well.
Italian Seasoningsbasil thyme parsley garlic onion
Aside from using your vegetable stock recipe for soups, stock also makes an excellent addition to the cooking water of grains or beans or as the base to a sauce. Making your own means that it costs less and is fresher than those you buy in the store.