It is a must for all types of vegetarian cooking these days. Easy and simple to prepare and can be refrigerated for a week and a healthy option.
This vegetable stock can be used as a base recipe, I add other vegetables and herbs (thyme, bay leaves and parsley) to it when I require, else whenever I have prepared it, I have always had a mug full of it without anything and it feels so soothing and refreshing. Add a little black pepper, salt and sip it warm. Use this stock in anything you feel like, I use it in my soups, lentils and at times add it to my few snacks too!
Ingredients -
- Carrot - 2 (chopped)
- Onions - 1 medium size (chopped)
- Beans - 3 -4
- Beetroot - 1 small (chopped)
- Cabbage - 1/2 cup ( shredded )
- Tomato - 2(chopped)
- Spring Onions - A handful
- Ginger and Garlic to taste
Onces the veggies are cooked nicely, mash it with a potato masher or a hand bleander.
Method -
Wash and chop all the vegetables. Add about 3 - 4 cups of water to it and bring to a gentle simmer. After that cook these veggies gently for about an hour, actually you need to cook it till the vegetables have released their flavours. Let it cool for sometime in the pressure cooker, strain the stock and discard vegetable solids. Use it as and when required.
I most of the times prefer to serve it fresh because I always have fresh vegetables in my kitchen but just incase I need it in coming days and I am running short of time then I freeze the stock in any of the ice trays and transfer it to the plastic bag in the freezer itself and use as per my own requirement but mostly prefer to consume within 2 -3 days.
Enjoy!!
{ 2 comments… read them below or add one }
Love the idea of using tomato for stock, looks great.
Thank you and it tastes good too!