This is a fantastic, traditional, and simple recipe for vegetable stock. It is a must-have in any kitchen and enhances the flavour of anything you use it in. Home made stocks are much better than store bought stocks. Vegetable stock is a savory, fragrant, and tasty liquid that is created without the use of animal products by simmering or slowly boiling a variety of vegetables, herbs, spices and seasonings in water.
Veggie stock and broth the same?
Certainly! Stock and broth are frequently used as synonyms. Technically, stocks are derived from meat while broths originate from vegetables. However, since the general public does not seem to differentiate between the two, I will not either! Feel free to incorporate this delightful liquid into any recipe that requires stock or broth.
Veggies to Avoid
Certain vegetables should be excluded from your vegetable broth recipe, as they can render your stock bitter, cloudy, or slimy.
Vegetables high in starch
- Peas
- Potatoes
- Sweet potatoes
- Squashes
Moist Vegetables
- Cucumber
- Zucchini
- Eggplant
- Radish
Vegetables from the cruciferous family
- Brussels sprouts
- Cauliflower
- Broccoli
- Cabbage
- Kale
Vegetables to Incorporate
The fundamental recipe for any vegetable broth typically begins with the classic French combination of onions, celery, and carrots, which are indispensable components of a vegetable stock. Nevertheless, one can enhance the broth by incorporating additional vegetables such as: tomatoes, which add acidity and a vibrant color; fennel bulb, which introduces a subtle licorice flavor; leeks, which provide a gentle onion-like scent; and mushrooms such as button, shiitake, or cremini, which impart a savory umami essence.
Ingredients for Making Veggie Stock
Onion & Spring Onion: Stock gains sweetness and savory from aromatic alliums. They contribute a deep umami taste that serves as the broth’s foundation.
Tomato: For a touch of tanginess.
Peppercorn: Peppercorns give the stock a hint of warmth and mild spicy kick.
Oil: Neutral oil for sautéing the veggies( garlic, onion and tomatoes).
Salt: To taste
Garlic: Gives the stock, pronounced flavor, gives the soup a little earthiness and spice that improves it’s flavor.
Carrot: Provide a little earthy flavor with a hint of sweetness. They even give it a bright orange color.
Bayleaf: For flavor and aroma.
How To Make Simple Veggie Stock
Heat oil in a pot, saucepan or Kadai. Add bayleaf, garlic cloves, onion and tomatoes one after another. Sauté for couple of minutes.
Pour 2 liter of water on sautéed veggies. Then add remaining ingredients( carrot, spring onion, salt and peppercorns ) mix and stir properly.
Turn the heat to maximum and boil for 5 minutes.
Reduce the heat, cover and let it simmer for an hour. Stir occasionally.
Using a strainer, strain the stock and let it cool down for 15 minutes. Transfer the liquid to air tight container for further use.
Simple Veggie Stock
Description
This easy homemade veggie stock is a flavorful, versatile base for soups, stews and sauces. Made with basic kitchen scraps and aromatic vegetables. It’s naturally vegan, Zero-waste, and packed with savory depth.
Ingredients
Instructions
Prepare all the ingredients and cut all the veggies as shown in picture above.
Heat oil in a pot, saucepan or Kadai. Add bayleaf, garlic cloves, onion and tomatoes one after another. Sauté for couple of minutes.
Pour 2 liter of water on sautéed veggies. Then add remaining ingredients( carrot, spring onion, salt and peppercorns ) mix and stir properly.
Turn the heat to maximum and boil for 5 minutes.
Reduce the heat, cover and let it simmer for an hour. Stir occasionally.
Using a strainer, strain the stock and let it cool down for 15 minutes. Transfer the liquid to air tight container for further use.
Note
Avoid watery, cruciferous and starchy vegetables.
Use veggies like leeks, fennel bulb, edible fungi( button, shiitake and cremini). Customize the vegetable stock with your choice of veggies, spices and herbs that available at your area.
Keep in fridge for 5 days, or keep it frozen for 3 month by making a portion like cubes.
