if you are making a veggie soup there’s no real need for stock. usually vegetable soups are procesed with a stick blender leaving all the flavor in the pot giving a puree soup. eg potato leek,pumpking ect.

Yes I safe the liquid from when I cook veggies and use it too. Did you know you can also keep the peel from veggies, freeze them and use them for stock later ?

Save the liquid when you cook vegetables beforehand and freeze it.

substitute market stock for your own. make a broth without any meat and use this liquid as your stock. You can freeze your stock for about 2 month. You will need some liquid in your soup or it will lack flavour and wont have the correct consistency