Instant & Easy Vegetable Stock Recipe

Homemade Vegetable Stock is a flavorful liquid made by simmering a variety of vegetables and herbs in water. It can be used as a base for soups, stews, and sauces, or as a flavorful liquid for cooking grains or vegetables. Making Vegetable Stock recipes at home is a great way to use up vegetable scraps that might otherwise go to waste, and it is also a cost-effective and sustainable alternative to store-bought stock.

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The basic ingredients for vegetable stock are a mixture of vegetables and herbs, water, and occasionally salt or other seasonings. While there are numerous variations in this vegetable stock recipe, the essential components are typically the same. Black Pepper, Bay leaves, and Coriander are a few common herbs and spices to add to vegetable stock.

Overall, vegetable stock is a versatile and flavorful ingredient that can be a valuable addition to any home cook’s kitchen.

Whether you’re making soups, stews, or sauces, vegetable stock can help add depth and flavor to your dishes while also reducing food waste and supporting sustainable cooking practices.

Benefits of Vegetable Stock :

Nutritious: The vegetable stock is typically made with nutrient-dense vegetables and herbs, making it a good source of vitamins and minerals like vitamin C, potassium, and magnesium.

Low in calories: Vegetable stock is low in calories, making it a good option for those trying to watch their calorie intake.

Hydrating: Since vegetable stock is primarily made of water, it can help keep you hydrated and support overall hydration.

Versatile: Vegetable stock can be used in a variety of recipes, from soups and stews to risottos and sauces, adding flavor and depth to dishes.

Sustainable: Making vegetable stock is a great way to use up vegetable scraps that might otherwise go to waste. This can help reduce food waste, which is a major environmental issue. By using up all parts of the vegetables, you can also save money on groceries and support sustainable cooking practices.

Easy to make: The vegetable stock is simple to make and can be made in large batches, which can be frozen for later use. This means you can always have a supply of homemade stock on hand, which can save time and money in the long run.

About Vegetable Stock recipe :

For the Vegetable Stock recipe, you will typically start by gathering vegetable scraps, such as carrot peeling, onion skins, spring onion, and herb stems. You can also add whole vegetables like carrots, onions, chili, garlic, and cauliflower for additional flavor.

Once you have your vegetables, you will simmer them in water for several hours, until the liquid has reduced and the vegetables have released their flavor.

The resulting liquid can be strained and used immediately or stored in the refrigerator or freezer for later use.

So let us share with you our Instant and Easy Vegetable stock recipe.

This vegetable stock can also be used in the soup recipe we’ve provided.

• Manchow soup recipe
• Healthy Tomato soup recipe

INGREDIENTS :

• Coriander Leaves
• Cauliflower
• Carrots
• Spring Onion
• Green Chili
• 2 Tsp Oil
• 1 Bay leaf
• 10-12 Crushed Black Pepper
• 1 tbsp grated Garlic
• 1 tbsp grated Ginger
• Water as Required

How to make Vegetable Stock?

First of all, you have to take vegetables to make vegetable stock.

For this, you have vegetables like coriander Leaves, the lower part of cauliflower, carrots, spring onion, and green chili.

Wash the carrots, green peppers, onions, and cauliflower’s lower portion. Chop or slice them roughly. Cut the leaves of your coriander.

Now, heat 2 tsp of oil in a large pot or saucepan. Then add 1 Bay leaf, 1 tbsp grated garlic, and ginger.

After that, add all the veggies and black pepper to it and mix it well. Then pour in enough water to cover the vegetables.

The mixture should first be heated to a boil before being simmered.

After boiling, you have to remove the bay leaf and cover the pan with a lid and cook the veggies.

Let the stock simmer for 30 to 45 minutes, or until the vegetables are very tender and the stock has taken on a rich, flavorful taste.

Once the stock has cooked for long enough, strain it through a fine-mesh strainer to remove all the solids.

The Vegetable Stock is ready.

This Vegetable Stock recipe is very versatile, so feel free to play around with the ingredients and adjust the amounts to your liking. You can also add other herbs and spices to the stock to give it extra flavor.

Tips & Tricks :

• Use a variety of vegetables: A good vegetable stock should have a balance of flavors.

• Use cold water: Start with cold water, not hot, to extract the maximum flavor from the vegetables.

• Simmer, don’t boil: Simmer the stock gently for at least an hour, but preferably two or three, to extract the maximum flavor. Boiling can make the stock cloudy and may cause it to taste bitter.

• Store properly: Once you have made your vegetable stock, store it in an airtight container in the refrigerator for up to a week or freeze it for longer storage.

RECIPE CARD

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