Making
Vegetable Stock Or Vegetable Broth is one of the easiest thing to do
but most of us either don`t know how to make it or we do not want to
make it just like that.But making vegetable stock at home is not only a
hygienic option but healthy as well.earlier i also used to buy vegetable
broth from market but since my friend has told me how to make it, I
make it at home and store it in an air tight container for 1 week.Me and
my family can not survive without soups in winters.Our usual dinner is
salads followed by a steaming hot cup of soup which is quite filling as
well as yummy.You can make stock with any amount of vegetables that you
could lay hand of.Onion and carrot forms the base of stock topped with
other veggies of your choice.Always try to have equal portion of each of
the vegetables so that you will enjoy a balanced taste.
INGREDIENTS
Onion - 1
Carrot - 1
Potato - 1
French Beans - 5
Garlic - 3 Cloves
Green Onion Stems
Salt - Half Teaspoon
Water - 7 Cups
PepperCorns - 1 Teaspoon
(sabut kali mirch)
Bay Leaf - 1 (Optional)
Method of cooking Vegetable Stock/Broth
Wash all the vegetables properly and cut all the Vegetables in small pieces.Peel the onion and garlic and use all the other vegetables without peeling to add a nice aroma to your stock.
Add water to a Pressure Cooker
Add 1 Teaspoon PepperCorns
Add the Bay Leaf
Add all the chopped vegetables
Add Salt
Cook till 2 Whistles.Then open the lid and again cook the vegetables on low flame for 20-25 minutes without covering the lid.
If you want to make clear soup then don`t mash the vegetables.
Just strain the broth and allow it to cool.You can store the soup in airtight container.
You can store this stock in freezer compartment for 1 week and use it whenever you make soup.
You can use ready made stock also which is easily available in the market but i like making fresh and healthy at home.
We all must had face a situation when we wanted to make soup but we didnt have broth so we dropped the idea.This is a very easy recipe of making vegetable stock which is the basis for any soup.Cream based soups go well without broth but healthy and light soups can not be made without soup broth.You could alter the vegetables according to what you have at your home.Those who are fond of ginger can also add ginger to it for a nice aroma.
INGREDIENTS
Onion - 1
Carrot - 1
Potato - 1
French Beans - 5
Garlic - 3 Cloves
Green Onion Stems
Salt - Half Teaspoon
Water - 7 Cups
PepperCorns - 1 Teaspoon
(sabut kali mirch)
Bay Leaf - 1 (Optional)
Method of cooking Vegetable Stock/Broth
Wash all the vegetables properly and cut all the Vegetables in small pieces.Peel the onion and garlic and use all the other vegetables without peeling to add a nice aroma to your stock.
Add water to a Pressure Cooker
Add 1 Teaspoon PepperCorns
Add the Bay Leaf
Add all the chopped vegetables
Add Salt
Cook till 2 Whistles.Then open the lid and again cook the vegetables on low flame for 20-25 minutes without covering the lid.
If you want to make clear soup then don`t mash the vegetables.
Just strain the broth and allow it to cool.You can store the soup in airtight container.
You can store this stock in freezer compartment for 1 week and use it whenever you make soup.
You can use ready made stock also which is easily available in the market but i like making fresh and healthy at home.
We all must had face a situation when we wanted to make soup but we didnt have broth so we dropped the idea.This is a very easy recipe of making vegetable stock which is the basis for any soup.Cream based soups go well without broth but healthy and light soups can not be made without soup broth.You could alter the vegetables according to what you have at your home.Those who are fond of ginger can also add ginger to it for a nice aroma.
