The climate is changing, gone are the days when you need to carry an umbrella around or get worried about your routine because of the unwelcomed rain. It is the time to get a grip on warm blankets and cozy jackets, because the winter is coming. And I have tweaked the seasonal menu already and aligned it with soups, accompaniments that would not only grant you that much-needed warmth but it would also make you feel all salubrious. However, one problem that you might face while making soups during this winter is for making its base because simmering the soups hardly takes time! To avoid all the last minute hustle, you can try a cooking hack that I always keep in mind while making soups- make Best Vegetable Stock and keep it ready. Also called as Bouillon or broth, this Vegetable stock is choke full of flavours and guarantees to take your dishes to a next level.
Best Vegetable Stock is made by boiling a motley of veggies like celery, carrots, spring onion greens, garlic, capsicum et al in water along with olive oil. These veggies not only grant a pleasing aroma to the soups that you make from the stock but they even lend a flawless taste to them. To slightly perk up the taste of the Best Vegetable Stock, you can even add bay leaf and peppercorns, I did the same and was awarded awesome results. Plus, you can add green chilli to make the Best Vegetable Stock bang on!. You can also add this stock instead of water while making rice and see the difference for yourself. This stock also gives a very nice flavour to the curries and can also be added in stews.
Easy to stock up for almost a week when refrigerated, Best Vegetable Stock is super quick to make, do note down its recipe and use it whenever you crave for a piping hot cup of soup:
Best Vegetable Stock
Best Vegetable Stock
Best Vegetable Stock is made by boiling a motley of veggies like celery, carrots, spring onion greens, garlic, capsicum et al in water along with olive oil.
- 3 litres Water
- 2 tbsp Olive oil
- 2 Bay leaf
- 8-10 Black peppercorns
- 1/4 cup Spring Onion greens Chopped
- 1 Celery stem Chopped with the leaves
- 1/2 cup Carrots Chopped
- 2 Onion Cut into big chunks with skin on
- 2 Green chilli
- 5-6 cloves Garlic Crushed
- 1/4 cup Capsicum Chopped
- Add all the ingredients in a large pot and bring the mixture to a boil.
- Once the mixture comes to a boil, reduce the heat to low and let the stock simmer for an hour.
- Strain the stock and let it cool.
- Store in refrigerator for up to a week and use as and when required