Vegetable Stock Recipe
This vegetable stock recipe can form the base of any vegetarian soup. If you have some stock in the fridge or freezer, making a soup becomes very easy.This vegetable stock can be prepared in advance and refrigerated for 3-4 days. Or freeze it up to a month.
There is never a substitute for a good homemade vegetable stock.
Use it in any soup recipe as desired.
To make this you need
- 1.5 lt Water
- 2-3 Carrots
- 3-4 Celery Stalks
- 2 Onions
- 2 Tomatoes
- 1 leek
- 3-4 cloves of Garlic (crushed)
- Any other vegetable trimmings available at the time
- A Bouquet garni
To make the Bouquet Garni you need
- 3-4 sprigs of thyme
- 5-6 stalks of Fresh Coriander
- 5-6 stalks of Parsley
- 1 Bay leaf
- 1/4 of a star anise
- 2 Cloves
- 3-4 Crushed Peppercorns
Tie the thyme, coriander, parsley and bay leaf to form a sort of bouquet or leave it like that.This bouquet garni imparts the maximum flavor to the stock.
To make the stock, cut the vegetables into big chunks.
In a sauce pan add the water and all the vegetables and the bouquet garni.
Bring it to a boil and simmer for 30 minutes.Strain and cool down.
Use as required in the recipe.
Try this Vegetable Stock recipe to make some soup recipes
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