Basic Vegetable Stock
by Tarla Dalal
Added to 43 cookbooks
This recipe has been viewed 101691 times
Basic Vegetable Stock can help you with a lot of recipes – from soups to gravies. It has a neutral flavour and desirable consistency that make it very versatile.
You can collect vegetable stock while cooking veggies for other items like subzis, pulaos, etc. , 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 Basic Vegetable Stock in recipes like Creamy Beetroot Risotto,Minty Vegetable and Oats Soup, Tomato Vermicelli Soup, Spicy Salsa Bean Soup.
Enjoy how to make Basic Vegetable Stock recipe with detailed step by step photos and video below.
- 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
Scrub the vegetables and wash them to remove any dirt.
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.
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.
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.
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.
Add the cabbage to the basic vegetable stock.
Add the celery to the basic vegetable stock. This is like a crucial flavoring agent to any stock recipe.
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.
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.
Strain the water using a strainer or colander and discard the vegetables from the basic vegetable stock.
Use as required. The basic vegetable stock can be made ahead of time. Let it cool completely, then cover and chill, or freeze for up to 3 months.
Basic Vegetable Stock used in our collection of veg soup recipes like
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