The difference between soup, broth and stock

Winter is coming and there is no better time for hearty meals like soups and stews. But open a recipe book and you’ll see the words soup, stock and broth everywhere. Do you know the difference? Don’t fret: we clear it up for you.

Stock

A delicious stock must be the backbone of the culinary world. Stock is a thick and gelatinous liquid made from unseasoned animal (chicken, beef and fish) bones. Homemade (or store-bought) stock is a flavourful base for soups and stews. Plus, it can be made from the bones of last night’s roast – so think twice before you throw your chicken bones in the bin.

Also read: The soul-warming flavours of home-made stock

Broth

Although the two are used for similar purposes, broth is made mostly from vegetables and meat while stock is made from bones. Broth is a thinner consistency than stock and usually contains salt and other seasonings. Often cooked longer than stock, bone broth is nutritious as the longer cooking process releases more minerals than just gelatine.

Try these mouthwatering recipes containing broth:

Ravioli in bone-broth sauce with bacon

Bone broth braised lemon chicken with olives

Immune-boosting lemony chicken and brown rice broth

Rice and chicken broth bowl with baby spinach

Soup

Your favourite soups are made from a base of broth or stock. More vegetables or grains are then added for a richer flavour. This can either be left as is or blended for a smooth and creamy texture. You can also add meat, dumplings or croutons for a more substantial and hearty soup.