Vegetable stock is an indispensable ingredient in my kitchen. I use it for multiple purposes and it is very easy and quick to make. All you need is a few basic ingredients and 10-15 minutes. You can easily double or triple the recipe and can be easily frozen well for 2-3 months.
It is so flavorful and takes any soup or rice dish you are cooking to the next level in taste and flavor. Once you try making the vegetable stock at home you will not buy from the grocery store.
You can use the stock to cook quinoa for quinoa salad, or use it in Thai curries along with coconut milk to adjust consistency. It is an essential component to make soups too.
Bookmark this recipe and you’ll be using this again and again.
Servings
Yields 2 cups
Prep Time
5 minutes
Cook Time
10-12 minutes
Total Time
15 minutes
- 1 white onion
- 2-3 stalks of celery
- 2-3 carrots
- 2 bay leaves
- 2 ½ cups of water
Step 1
Roughly chop all the vegetables and place in a pan. Add water and bay leaves.
Step 2
Cover and cook for 5 minutes or until it starts boiling.
Step 3
Cook for 5-7 minutes uncovered. Let it cool. Strain and discard the veggies and use the stock for soups, to cook rice for paella.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
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