How to make vegetable stock, what vegetables to use and what to avoid.
Without a doubt, the secret of a good soup is the stock. And nothing can beat the taste of the homemade stock. Make a batch and freeze it to quickly put up a hearty soup on a cold winter night. And it's a great way to use up the leftover vegetables.
Vegetable stock is made with carrots, onion, celery, coriander leaves, and spices. These vegetables are the classic base of a good stock. The taste and flavour of the stock come from the variety of vegetables used to make the stock. Vegetable stock can be ready in just one hour.
To make the vegetable stock, we need vegetables that are neutral yet earthy. Carrots, onions, mushrooms, parsnip, celery, leeks, etc. are perfect for this. Certain vegetables must be avoided. For example, starchy vegetables like turnip or potatoes which will make the stock cloudy. Beetroots add a strong flavour and colour to the stock, so it is best to avoid them.
Homemade stock is healthier and tastier than the store-bought ones, which are filled with preservatives. Once you make it at home, you will just wonder why did you ever buy it. So easy to make and so delicious.
The vegetable stock stays fresh in the refrigerator for up to 4 days and can be frozen for up to 3-4 months. Once you start making this at home, there is no looking back.
Use this simple recipe to make stock and make easy and delicious lemon coriander soup.
- 1 tablespoon oil
- 2 large carrot diced
- 2 large onion diced
- 2 sticks celery
- A handful coriander leaves
- 2 bay leaves
- 8-10 peppercorn
- 1 star anise
- 1 inch ginger
- 2-3 cloves garlic
- 6 cups water
- Heat oil in the stockpot. Add onion, carrots, and celery. Cook for 2-3 minutes
- Add rest of the ingredients along with water
- Bring to a rapid boil and reduce the flame. Simmer for an hour, skimming the foam at the top at regular intervals
- Pass the stock through a sieve and cool completely
- Use immediately or divide into portions and freeze for future use