Vegetable broth | vegetable stock recipe

HOME-MADE VEGETABLE STOCK

Vegetable broth | Vegetable stock recipe | A broth I’ve wanted to try at home for a long time. When I wanted to make Mexican Rice at home, influenced by the one that we had restaurant here, the Google search for most of the Vegetarian  Mexican rice includes Vegetarian broth | Stock. So I wanted to try this at home. I made this with the regular veggies that we use at home.
Before making this, ensure that the vegetables are fresh. Because I have seen in many cookbooks that they use leftover veggies, which will not give a nice flavor to the stock. When I made vegetable stock yesterday, my house was filled with a fantastic aroma, and here comes the recipe for how to make vegetable stock at home.

Also check out

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• Mexican rice recipe
• Minestrone soup

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Vegetable Stock | Vegetable Stock

Homemade vegetable stock using easily available ingredients at home

Course Condiment, Kitchen basics

Cuisine Global, Indian

Keyword healthy recipes, homemade, Soup recipes

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 5 cups

Author Jeyashri suresh

Ingredients

• 1 Onion
• 1 big pod
• A small piece cabbage
• 2 carrots
• 1 small bunch Coriander | parsley
• 12-15 black pepper
• 10 cups water
• 1 small piece ginger
• 2 tsp oil

Instructions

• Wash the veggies and chop them roughly.
• Peel the skin of the garlic and ginger and crush them once with the mortar and pestle.
• In a heavy-bottomed wide vessel, add oil and throw in the garlic and onions.
• Saute them in a medium flame for 2 minutes.
• Now add all the veggies and mix well.
• Now add the water and add the whole black pepper and ginger to this.
• Now add the coriander leaves | parsley to this and add salt.
• Let this come to a boil.
• Cover this and keep the flame low.
• After 45 minutes to 1 hour, switch off the flame and when it slightly cooks down and you can handle the stock pot, strain the mixture and keep the water aside.
• Discard the veggies as all the goodness of the veggies are transferred to the water.
• If you are using them immediately, continue; otherwise, you can completely cool this and freeze the stock and use it when needed.
• For 3 – 4 days, you can store it in a clean box and keep it in the refrigerator.

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Notes

• Normally, celery, spring onions, leak are added to the stock. Though I get these easily here, I wanted to try out with the veggies which we use daily.

• A bay leaf can be added to the stock while boiling to enhance the flavor.

• Do not boil the vegetables for more than an hour, or else the stock will not be flavorful.

• Freeze it once it is completely cool.

• While freezing the cubes, pour the stock in an ice cube tray and once it is set, take them out and put them in zip lock cover and freeze them.

• Take out the required portion when you want. Do not refreeze once defrosted.

• Vegetable Broth | Vegetable stock tastes good in soups.

METHOD:

• Wash the veggies and chop them roughly.
• Peel the skin of the garlic and ginger and crush them once with the mortar and pestle.

• In a heavy-bottomed wide vessel, add oil and throw in the garlic and onions.
• Saute them in a medium flame for 2 minutes.

• Now add all the veggies and mix well.

• Now add the water and add the whole black pepper and ginger to this.

• Now add the coriander leaves | parsley to this and add salt.
• Let this come to a boil.
• Cover this and keep the flame low.

• After 45 minutes to 1 hour, switch off the flame and when it slightly cooks down and you can handle the stock pot, strain the mixture and keep the water aside.
• Discard the veggies as all the goodness of the veggies are trasferred to the water.

• If you are using them immediately, continue; otherwise, you can completely cool this and freeze the stock and use it when needed.

• For  3 – 4 days, you can store it in a clean box and keep it in the refrigerator.

Notes:

• Normally, celery, spring onions, leak are added to the stock. Though I get these easily here, I wanted to try out with the veggies which we use daily.
• A bay leaf can be added to the stock while boiling to enhance the flavor.
• Do not boil the vegetables for more than an hour, or else the stock will not be flavorful.
• Freeze it once it is completely cool.
• While freezing the cubes, pour the stock in an ice cube tray and once it is set, take out and put them in zip lock cover and freeze them.
• Take out the required portion when you want. Do not refreeze once defrosted.
• Vegetable Broth | Vegetable stock tastes good in soups.