Vegetable stock recipe (Homemade vegetarian vegetable stock)

  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.

Vegetable stock recipe

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

Ingredients

Carrot - 1

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Cabbage - 4 leaves

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Beans - 8

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Celery - 2 stalks

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Onion - 1

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Tomato - 1

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Salt - 1 pinch

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Sugar - 2 pinches

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Water - 5 cups

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

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!

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