Vegetable Broth (Stock) is a very easy broth and just the right as a base for many vegetarian soups. This simple vegetable broth or stock that can be used for making soups, gravies, rice dish and many more. Broth is an older word, and it essentially means something that is boiled. So, to summarize, vegetable broth and vegetable stock are the same thing.
Easy to make with vegetables you already have on hand, this flavorful broth will enhance your favorite vegetarian soups, gravies and stews where you would like to use it. After you’ve followed this recipe once or twice, you can be creative in the vegetables you include in your broth.
Onions, celery, and carrots seem to give the best flavors, so try to always include at least some of those. Add thyme and parsley to make a cooking liquid for rice and other grains. If you’re going to be using the broth as a base for an Asian-inspired soup, try adding fresh ginger and lemongrass.
Feel free to switch up, leave out or add in any ingredients you like, to suit your diet and taste. Try our Minestrone Soup, Chilli Bean Soup or Swiss Chard and Bean Soup.
Yield: 1 to 1.5 litres
Ingredients For Vegetable Broth
1 tablespoon oil
2 carrots
2 tomatoes
2 onions
6 to 8 spring onions
8 to 10 pods of garlic
2 stalks celery
2 bay leaves
1 teaspoon whole peppercorns
Mushroom, fresh parsley, thyme are extra add on.
Directions For Vegetable Stock
- Wash all the vegetables well.
- Roughly chop them.
- Heat oil in a heavy pot and add the bay leaves and peppercorns followed by all the vegetables.
- Add enough water to cover the vegetables, cover and cook for 1 hour.
- Switch off the heat and let it cool down.
- Strain the stock and use as required.
- You can also refrigerate the stock for 1 week.
Note: You can puree the vegetables and use them to thicken gravies, sauce etc.
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