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+ servings

Vegetable stock

Make a batch of vegetable stock and freeze it to quickly put up a hearty soup on a cold winter night.
5 from 1 vote
Course Others
Cuisine All
Cook Time 1 hr
Total Time 1 hr


  • 1 tbsp 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
Nutrition Facts
Vegetable stock
Amount Per Serving
Calories 28 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 21mg1%
Potassium 92mg3%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 2035IU41%
Vitamin C 3mg4%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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