Homemade Vegetable Stock

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.
Time: 10 Minutes
Time: 45 Minutes
Servings: 1
Category: Basics

Potato, Tomato, Onion, Capsicum, Carrot
1/2 Cup Yellow Pumpkin
Small Bunch Coriander
1 Tsp. Ginger
For Spices
1 Bay leaf
1/4 tsp. Thyme
2-3 Peppercorns
2 Cloves
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. 

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