Homemade Vegetable Stock recipe

13 Dec Homemade Vegetable Stock recipe

Last Updated on December 13, 2023 by blessmyfoodbypayal

Homemade Vegetable Stock recipe with step wise pictorial and video method.

WHAT IS VEGETABLE STOCK?

Vegetable stock is a flavorful liquid made by simmering a medley of vegetable and herbs.

This is such a versatile recipe that it not only allows for customization but also reduces waste by making use of vegetable scraps that might otherwise be discarded.

USES OF VEGETABLE STOCK

Many a times we make the soups at home by following the recipe appropriately but inspite of that, it doesn’t match with the restaurant soup in any way.

Do you know why and where lies the difference?

Yes, its vegetable stock.

Restaurants use vegetable stock for their soups whereas we generally use water in place of stock.

Not just soups, but vegetable stock serves as a base for stews, curries, gravy, pulao and risotto.

Even otherwise you can enjoy it as a drink and it works as a nutrition.

VEGETABLES TO GO IN VEGETABLE STOCK

What basically you need is : onion, carrots, garlic and coriander/celery.

From here, you can customize your recipe the way you like. Depending on the season and availability of vegetables, anything you can put in to make homemade vegetable stock.

TIP : If you are in need of stock quite often, keep a freezer friendly bag and put all the veggie scraps in it, be it the roots and skin from garlic, onions, coriander, celery, carrots, spring onion and so on.

As and when the bag is full or you are in need of making stock, use it.

WHAT NOT TO PUT IN VEGETABLE STOCK?

Vegetables like gourds, zucchini, okra/ladies finger, eggplant, radish, beetroot, summer squash, cauliflower, cabbage
brussels sprouts, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables should be avoided being strong flavoured and starchy and tend to overpower the starch.

DIFFERENCE BETWEEN VEGETABLE STOCK AND VEGETABLE BROTH

Technically speaking, stock is a bone based liquid whereas broth is meat based.

But when it comes to vegetables, there’s no question of bone or meat. So what to call them?

Hence they started using both broth and stock for the liquid came out after simmering vegetables.

So broth and stock are the exact same thing and used interchangeably. Stock/broth is the liquid created by simmering vegetables, meat or fish.

IMPORTANT TIPS

Not to boil and simmer the vegetables on low heat to get most of the flavours from the vegetables.

Strain the stock only after it cools down completely. The vegetables will get more time in releasing their flavours in hot water.

HOW TO STORE VEGETABLE STOCK?

Just put this stock in a clean container with a lid and place in the refrigerator. It needs to be used within a week’s time.

CAN I FREEZE VEGETABLE STOCK?

It is recommended to freeze the vegetable stock for longer life.

Just freeze the stock in ice cubes. Once they are solid, put them into freezer safe bags and use as and when needed.

Vegetable stock remains good in freezer for 2 months.

STEP WISE PICTORIAL RECIPE OF HOMEMADE VEGETABLE STOCK RECIPE

1.Take water in a wide and large pan.

2. Add carrot (with peels), green beans, capsicum, mushroom buttons, tomatoes, spring onion, stems of coriander, onion with peels, garlic cloves with peels, black pepper corns and bay leaves. The quantity of all  ingredients is given at the end in recipe card.

3. Let the vegetables simmer in water for 35-40 minutes.

4. Thereafter remove the pan from the heat and let the stock (with veggies) cool down completely.

5. Sieve the stock into a jar.

Vegetable stock is ready.

HOMEMADE VEGETABLE STOCK RECIPE – RECIPE CARD

Homemade Vegetable Stock recipe

blessmyfoodbypayal

Vegetable stock is a flavorful liquid made by simmering a medley of vegetable and herbs.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 40 minutes mins

Course Ingredient

Cuisine world

Servings 1 Litre

Ingredients

  

• 1 carrot (with peels)
• 8-10 Green beans
• 1/2 capsicum
• 4-5 mushroom buttons
• 2 tomatoes
• 1/2 cup spring onion
• 3-4 strings of coriander
• 2 onion with peels
• 4 garlic cloves with peels
• 5-6 black pepper corns
• 3 bay leaves
• 1.5 litre water

Instructions

 

• Take water in a wide and large pan.
• Add carrot (with peels), green beans, capsicum, mushroom buttons, tomatoes, spring onion, stems of coriander, onion with peels, garlic cloves with peels, black pepper corns and bay leaves.
• Let the vegetables simmer in water for 35-40 minutes.
• Thereafter remove the pan from the heat and let the stock (with veggies) cool down completely.
• Sieve the stock into a jar.
• Vegetable stock is ready.

Keyword homemade vegetable stock