Vegetable stock is essential ingredient while making soups and gravies which enhance the taste of recipe. It’s really interesting and easy recipe. Even you can found vegetable stock at grocery store in cubes or powder form. But I prefer homemade vegetable stock without preservatives which is good for health and food both.
You can save the leftover vegetable’s chunks and scraps in zip bag in freezer. Making stock at home is very simple, you have to just clean and chop the leftover vegetables or vegetable scraps, add some herbs and whole spices, cover with water. Bring to boil and cook on simmer for about an hour. Drain the liquid and cool completely.
You can store the stock in ice cube form or glass bottle. You can use vegetable stock in making soup, pulao, gravies and more recipes.
Preparation Time: 10 Minutes
Cooking Time: 45 Minutes
Servings: 1 litre
Potato, Tomato, Onion, Capsicum, Carrot
1/2 Cup Yellow Pumpkin
Small Bunch Coriander
1 Tsp. Ginger
1 Bay leaf
1/4 tsp. Thyme
1/4 Tsp. Parsley
Heat the one tbsp. oil in large pan and sauté chopped onion for 2 minutes to reduce rawness.
Clean and chop seasonal vegetables together and combine with 1 and 1/2 litre water in thick bottom pan. Add spices and mix well.
Cover and cook till to 40-45 minutes on medium flame.
Drain the stock and cool completely. Store in bottle or as ice cubes for further use.
You can use leftover vegetable or scraps too.
Tags: How to cook stock at home, homemade vegetable stock, learn how to prepare vegetable stock at home, how to use leftover vegetable or scraps, reuse vegetable chunks and seasonal veggies.