basic vegetable stock recipe | Indian vegetable stock | healthy vegetable stock | vegetable stock for soup |
by Tarla Dalal
Added to 48 cookbooks
This recipe has been viewed 196301 times
basic vegetable stock recipe | Indian vegetable stock | healthy vegetable stock | vegetable stock for soup | with 11 amazing images.
homemade vegetable stock is a flavourful Indian recipe which can be used in a lot of recipes – from soups to gravies. Learn how to make vegetable stock for soup.
To make basic vegetable stock, boil 3 cups of water in a deep non-stick pan. Add the cauliflower, onions, cabbage, carrots and celery and boil on a high flame for 10 minutes. Strain the water using a strainer and discard the vegetables. Use the basic vegetable stock as required.
Homemade vegetable stock has a neutral flavour and desirable consistency that make it very versatile. It adds exciting flavours and aroma to the dish it is added to. This healthy Indian vegetable stock is low in calories and good for weight loss.
To make vegetable stock, use of crunchy veggies like carrot, cabbage, cauliflower is a must. If you are using it for Jain soup avoid the onions and if you want a garlicky flavoured stock, add a few garlic pods to this stock along with other veggies.
You can make this vegetable stock for soup and use it on the same day, or store it in the fridge for using later. However, to ensure freshness and flavour, do not stock for more than a day.
We have used this homemade vegetable stock in recipes like Creamy Beetroot Risotto,Minty Vegetable and Oats Soup, Tomato Vermicelli Soup, Spicy Salsa Bean Soup. You can explore your creativity and use it to make many more soups of your choice.
Tips for basic vegetable stock. 1. Ensure to clean and wash all the veggies before use. 2. Other herbs like parsley, thyme, basil etc can also be used to make this stock. 3. Using a deep pan or pot is necessary as the boiling is done on a high flame.
Enjoy basic vegetable stock recipe | how to make vegetable stock | homemade vegetable stock | vegetable stock for soup | with step by step photos and video.
For basic vegetable stock- To make the basic vegetable stock, boil 3 cups of water in a deep non-stick pan.
- Add the cauliflower, onions, cabbage, carrots and celery and boil on a high flame for 10 minutes.
- Strain the water using a strainer and discard the vegetables.
- Use the basic vegetable stock as required.
Basic Vegetable Stock Video by Tarla Dalal
Basic Vegetable Stock recipe with step by step photos
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To make basic vegetable stock recipe | Indian vegetable stock | healthy vegetable stock | vegetable stock for soup | scrub the vegetables and wash them to remove any dirt.
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Chop all the vegetables and keep them ready. There is no need to chop the vegetables finely or accurately as you just need to simmer them till they leach out all the flavor. Remember the greater the surface area, the more quickly vegetables will yield their flavor. Many people do not even peel the vegetables before chopping, that is your personal preference.
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Boil 3 cups of water in a deep non-stick pan. The pan/pot must be big enough to hold all the vegetables plus a few extra inches of water.
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Add the cauliflower. There is no need to be so specific about the vegetables you add. Onions, carrots and celery are the basic vegetable stock flavor providers and you can combine them with whatever is easily available like garlic, mushrooms, corn cobs, bell peppers or fresh herbs like rosemary, thyme, parsley and leek. Many people also add bay leaves and whole peppercorns.
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Now, also add the carrots. You can add any amount of vegetables but, just make sure to have a roughly equal portion of each so the resulting stock will have a balanced flavor. If you want one particular flavor to dominate, you can adjust the vegetables accordingly as well.
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Add the cabbage to the basic vegetable stock recipe | Indian vegetable stock | healthy vegetable stock | vegetable stock for soup |
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Add the celery to the basic vegetable stock. This is like a crucial flavoring agent to any stock recipe.
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Add the onions to the basic vegetable stock. If you are making a Chinese soup recipes, you can replace onions with spring onions to make the evegatble stock more flavorful.
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Boil on a high flame for 20 minutes. If you have time, you can simmer the vegetables on a really slow flame for about 45 minutes to get a realy deep flavor.
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Strain the water using a strainer or colander and discard the vegetables from the basic vegetable stock.
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Use as required. The basic vegetable stock | Indian vegetable stock | healthy vegetable stock | vegetable stock for soup | can be made ahead of time. Let it cool completely, then cover and chill, or freeze for up to 3 months.
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basic vegetable stock recipe | Indian vegetable stock | healthy vegetable stock | vegetable stock for soup | used in our collection of veg soup recipes like
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Basic vegetable stock recipe | how to make vegetable stock | homemade vegetable stock | vegetable stock for soup is a healthy addition to soups, risottos and curries to enehance their flavour without calories, thus beneficial for weight loss.
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The vegetable stock is without salt and thus low in sodium.
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Boiled vegetable stock can be served as a clear liquid diet post surgery.
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This stock when added to soups is also a good way to make up for your day's requirement for water intake.
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Ensure to clean and wash all the veggies before use.
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Other herbs like parsley, thyme, basil etc can also be used to make this stock.
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Using a deep pan or pot is necessary as the boiling is done on a high flame.
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