Broccoli stems are also added, but in small amounts. Vegetables can even be added whole, he said. Just be sure to wash them and trim off any spoiled parts. Cook fast, then strain Another reason for making your own vegetable stock is that it can be whipped up in no time. With meat stock you have to cook it for long periods of time.
Some restaurants cook it overnight.
With vegetable stocks, you don't have to keep your soup pot bubbling for long. In fact, Sturgis said it's best not to cook a vegetable stock more than one hour. If you do, you begin to extract bitter flavors from the vegetables. After a homemade vegetable stock is done cooking, it should be strained and the solids discarded. You can then make soup, or the stock can be refrigerated or frozen to use later.