It is one of the basics that every soup lover should know. Especially when it comes to creamy soups, the vegetable stock adds a good flavour to it. Vegetables need to be simmered for upto 45 mins to one hour depending upon the quantity and the number of vegetables used to make this stock. Though the choice of vegetables differ from person to person, there are certain vegetables that need to be added definitely to make a vegetable stock.
Vegetables that could be added to make a vegetable stock:
Onions, carrots, celery leaves, cabbage (if the cooked flavour is not liked, it can be avoided), turnips, pumpkins(white one), tomatoes, mushroom (if earthly taste is needed)
Vegetables that could be avoided
Potatoes, Yams, Red Peppers, Beetroots or any other root vegetables as this might make the stock cloudy and starchy.
Ingredients needed to make Vegetable Stock
Onions - 2 or 3 large
Pumpkin - 1/4 kg
Turnips - 1 nos
Carrots - 3 nos
Garlic pods - 4 nos
Leek - 1/2 piece
Celery stock - 4 or 5 nos.
Sugar - 1 pinch
Salt - 1 tbsp
Water - 1 litre
For masala sachet
Ajwain (Omam) - 1/2 tbsp
Black Pepper corns - 1 tbsp
Clove - 1 or 2 nos
Bay Leaf - 1 nos
Parsely Stems - 2 nos
Method
In a muslin cloth add the products for masala sachet and tie it up tightly. (Better to use cheese cloth). Cut all the vegetables in larger chunks rather than small pieces. In a heavy bottom pan add oil and when hot add garlic pods and thinly sliced onions. When the onions become transparent add all the vegetables and water. Simmer the stove and let the water boil and all the vegetables get cooked to a very soft consistency. Strain through a seive and store it in fridge. This can be used within 4 days. If wanted to use it for longer time, then can be stored in freezer bags and be used.
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