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Vegetable stock recipe (Homemade vegetarian vegetable stock)

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vegetable-stock-recipe
  Vegetable stock is not only healthy to use in your soups, but also adds flavour to your soups. I am not a soup person, that is lazy to prepare soup at home. Even at restaurants, I junk eat the other starters rather than a soup. There are sometimes when I feel like having soup, then only I like to have soup. I love rich and creamy soups as well as clear soups. Recently I am loving tomato basil bisque from subway. I wanted to try vegetable stock in some soup and see the taste difference and searched for vegetable stock at stores and sadly all the top brands arent vegetarian🤫. So I had to try myself at home. And this stock recipe is one I adapted from an Italian cook book. So it may not be an Indian style stock recipe, but sure is healthy and  tasty. And I really don’t know if there is Indian style stock recipe.
homemade-vegetable-stock

Vegetable stock recipe

Recipe Cuisine: Continental  |  Recipe Category: Starter
Prep Time: 5 mins    |  Cook time: 1 hour     |  Makes: 3 cups

Ingredients

Carrot – 1

Cabbage – 4 leaves

Beans – 8

Celery – 2 stalks

Onion – 1

Tomato – 1

Salt – 1 pinch

Sugar – 2 pinches

Water – 5 cups

Method

  1. Bring water to boil in a large vessel and add all the vegetables roughly chopped to it.When it boils, simmer the flame to lowest and cover cook for 45-60 mins.

    2. 1-broth

  2. Strain the vegetables by pressing down in a sieve or metal strainer and cool down completely.

    3. 2-stock

Notes

  • This vegetables are just a guidance and you can use the vegetables available in your fridge.
  • Its best way to use the left over veggies, to utilize it.
  • The recipe dint ask to fry any ingredient, so just boil as such!

You can store this stock in a container in fridge for 3 days or even freeze and use as when needed! Next post is a soup recipe obviously!
vegetable-stock-recipe-1

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