Description:
Homemade Vegetable Stock is a quick and easy way to create a flavorful, nutrient-packed liquid using an assortment of vegetables, or even leftovers from your fridge. This recipe results in a delicious, clear stock perfect for soups, stews, and sauces.
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 3 Carrots (Gajjar), peeled and cut into sticks
- 2 Stalks Spring Onion (Bulb & Greens), roughly chopped
- 1 Onion, roughly chopped
- 1 cup Button Mushrooms, quartered
- 1 Stalk Celery, peeled and chopped into large chunks
- 3–4 cloves Garlic, peeled
- 2 sprigs Parsley leaves
- 1 tablespoon Whole Black Peppercorns, crushed
- 3 Bay Leaves (Tej Patta)
- 1 tablespoon Sultana Raisins
- 10 cups Water
Prep Time: 0 minutes
Cook Time: 30 minutes
Instructions
- Heat the olive oil in a large saucepan over medium heat.
- Add the carrots, onions, mushrooms, celery, and garlic. Sauté until all the vegetables are coated with the oil and golden brown, about 10 minutes.
- Add the bay leaves, parsley, and sultana raisins. Stir in the crushed peppercorns.
- Pour in enough water (about 10 cups) to cover the vegetables and bring to a gentle boil.
- Once boiling, reduce the heat to low and simmer for 30 minutes. Avoid stirring during the simmering process to keep the stock clear.
- After simmering, strain the stock into a large bowl and let it cool. Use as needed.
- Store the Homemade Vegetable Stock in the refrigerator for up to a week.
This vegetable stock is a great base for soups, sauces, and other recipes, and it’s a wonderful way to use up leftover veggies!
