You crave for a hot piping soup and check out that recipe in the internet. The next thing you know is that it requires vegetable stock for the preparation. What do you do? You head out to buy from the store. Or settle down with those stock cubes that has been in your pantry for long. Ha! Forget it! You simply add some water.
But what if I tell you that this is the easiest thing you can do? Chop some vegetables, add few herbs, cover with water and simmer. Your vegetable stock is ready!
[tweetthis]Chop some vegetables, add few herbs, cover with water and simmer. Your vegetable stock is ready![/tweetthis]
What You Need:
1 onion
2 carrots
3 celery stalks
1 small bunch parsley
4 sprigs fresh thyme
1 bay leaf
1 teaspoon whole peppercorns
Preparation of Vegetable Stock:
- Bring together the vegetables of your choice. Onions, carrots and celery give the basic flavor to your stock. You can always add your left over veggies like broccoli, tomatoes, mushrooms, mushroom stems, leeks and beans.
- Put in the herbs of your choice. Thyme gives you that woody note. However, if you do not have it in handy, substitute with a small cinnamon stick. Parsley, peppercorns, thyme, garlic, fennel and bay leaves are other herbs you can use. Note that garlic gives a strong flavor and hence you should know for what exactly you are using the broth for. We can add the extra seasonings when we actually prepare the dish.
- Clean and roughly chop the vegetables and herbs and throw them all into a saucepan.
- Add water so that it covers the vegetables. The more water you add, the lighter flavored your stock will be. If you add less water, the stock will be concentrated.
- Bring to a boil. Simmer. Cover and cook for about an hour. Stir every now and then.
- Strain the stock and pour into glass jars. Refrigerate and use for up to a week.
Cooking Time:
An hour to an hour and a half. Yes, you heard that right. This helps the water to get infused with all the flavors and goodness of the veggies and herbs.
[tweetthis]How to use vegetable stock and the left-overs?[/tweetthis]How to Use:
Now that your vegetable stock is ready, how do you use it? You can use it for
- your curries and gravies.
- soups, pastas, stews, pilafs, risottos or casseroles.
- sauces.
- or use as a substitute for chicken stock.
What to do with Left-over Veggies:
Honestly, there isn’t much left to do with the left-overs as it is deprived of all flavors and zing. Remove garlic and onion and you can use it for dog food, as far as I know. But then, you CAN in fact do few things.
- squish and puree the carrots with a cup of stock and add it right back to the stock.
- to a stir-fry.
- in an omelette.
- puree and use in a soup.
Got more ideas? Let me know in the comment section below.
Written for Day 10 of #NaBloPoMo by BlogHer
8,240 total views, 2 views today
I will definitely try this.
Simple and easy. Love this recipe Shalini! Sometimes it’s the basics that can stump you, but this is really easy. Another one filed away for winter. 🙂
Thanks, Shinjini. I’m glad you find this easy. Do try it out and let me know how it turns out 🙂
Quite easy I think, veg stock. I really liked the tips to use the left over stock.
Thank you, Menaka 🙂
This is awesome. How to make the stock how to use it and what to do with what’s left of it! I had given up on my stock dreams after the ocean of stock recipes flooding the internet overwhelmed me. Now this is sweet and simple! Loved it and will be trying it.
Thank for dropping by, Omkar. I know. I used to rely on stock cubes often. Now I prepare stock with all the left-over veggies and store in the refrigerator for use. I hope you try it out too.
thats simple, and your blog always makes me want to take such nice pics of the food’s I think I cook lol.
Do you just use the phone???
Haha! I’m trying to improve my clicks. Still a long long way to go. Glad you like them, Z. No, I use my Nikon camera for the shots.
As easy as that? Wow! Going to try it! Loving the pics, as always!:)
🙂 Thanks, Mayuri. And a compliment on the pistures I take makes me extremely happy. #justsaying 😛
We can buy vegetable stock in retorts here in the United States – convenient but not very good at all. This is so much better.
Thanks, Alana. Yes. this is healthier. 🙂
I can’t decide if I like the post or the pics more 😀 Maybe both 🙂
Haha! That’s awesome. Thanks, Naba. Enjoy your vacation 🙂
Hope this is yummy and healthy too . Should give a try !!!
You should give it a try, Vasantha. It is definitely healthy.
This really helps to everyone who’s struggling to go healthy eating 🙂
🙂 I know and I am one of them. Thanks for dropping by, Ashwini.
You make it sound so simple! I may try this when I have all those ingredients. I love soups and so does Gy. I make a simple version of the above but never one that I’ve refrigerated and used again.
Yes, this is simple, Shailaja. You can refrigerate and use it within a week to curries and soups.
My next post is on Soups…what a coincidence..This is something I needed. Thanks Shalini.
Wow! Glad I could be of help, Upasna 🙂
I do use a similar combo of veggies to make a vegetable stock. Your recipe sounds super easy to make too! Very handy tip for everyday use 🙂
Thanks, Esha. I usually throw in the veggies and spices and simmer it down while I cook my lunch or dinner. That way the stock is done by the time I’ve prepared the meal. 🙂
I have never used vegetable stock but have used chicken stock and chicken stock cubes. Your recipe sounds simple, will try it out sometimes!
Thanks, Shilpa. I hope you try it.
I love soups and make them quite often. This is a good and easy way of preparing stock. Will definitely try this. Thanks Shalzz 🙂
Pleasure, Kala 🙂
Wow! That sounds easy peasy. Will try to give it a shot 🙂
Thanks, Parul 🙂
This is a very useful recipe.Vegetable stock makes a lot of things tastier
Thanks, Amrita 🙂
You know what? I made vegetable stock just 2 days ago and the aroma is lovely. Iam using it for soup now. Thanks for sharing ☺
Woh. That’s great, Ramya 🙂