Homemade Veg Stock
I heard from a family friend recently that making veg stock along with peeling mounds and mounds of potatoes and onions is one of the first few weeks of training at most culinary schools . I think veg stock (or to non-vegetarians , bone broth or chicken stock) is so versatile both in terms of how it is made, as well as how it is used.
Where all can this Veg Stock be used?
Mostly used in soup / broths, sometimes curries and gravies and biryanis, veg stock is super simple to make (and although I don’t refrigerate it, it stays good for a couple of days in the fridge once made) : Cooking 101 – “Waste Not, Want Not”
5 reasons to make Veg Stock at home
- If you are a soup lover like us, stock base works beautifully. Do check out 21+ varieties of soup ( all vegetarian and mostly vegan and GF) here.
- It requires no special effort to put together, except to carefully wash and store what goes into the broth.
- Pocket friendly
- No additives or preservatives
- Eco-friendly (uses up veg scraps and odds – n – ends that otherwise goes to waste)
My aunt also used to make a version with dal-pani (leftover water after boiling dal in a pot), but my version is simple, takes 20 Mins start to finish and you don’t even need to watch over the pot.
Important points to note before making any stock:
- Carefully wash and drain all the vegetable ends clear of mud or any impurities
- I don’t usually peel any of my veggies (yes incl potatoes for any dish), except on rare occasions. So if you do peel them, make sure they are free of fungus or spores or any other material you would avoid in the first place
- If using vegetable tops (crowns of carrots / radish etc), make sure you wash them really well.
- Your stock needs to be packed with flavour, but make sure you don’t either over salt it or add too many conflicting veggies to make it look and taste weird.
- Addition of whole spices mentioned in the recipe below are totally optional, but it’s what works for me. Feel free to add or omit any that may not suit you / your kitchen preferences
- If refrigerating the stock, bring it to room temperature, and store in glassware / stainless spill proof jars. Use them as quickly as needed.
- Some freeze the stock too – I haven’t tried this method as I prepare fresh stock every time I make a soup. It’s a personal preference, so make those minor changes as you wish.
Prep time – 15 Mins , cook time – 20 Mins , makes ~ 1 litre of veg stock
You would need :
- Veg peel (here I also used trimmed broccoli stems , coriander stalks, dew spinach leaves, carrot peels, kohl rabi / knolkohl greens , cabbage stem, etc) – 2 large cups
- Onion – 1 medium (sliced)
- 2.25 litres of clean , filtered water
- Salt – to mildly season
- Turmeric – 1/8 tsp (optional but I like to use it mostly unless am making a clear or creamy white coloured soup)
- Whole spices (adjust to taste) -whole pepper corn, bay leaf, garlic pods, cloves, cumin, coriander seeds
Homemade Veg Stock
- Soup Pot
- Cutting Board
- 2 cups Veg Scraps all odds and ends of vegetable scraps
- 1 Onion sliced
- 2.25 litres Filtered Water
- 1 tsp Salt opt.
- 1/8 tsp Turmeric opt.
- 1 tsp whole pepper
- 1 bay leaf
- 4 garlic pods
- 3 cloves
- 1 tsp cumin seeds
- 1/2 tsp coriander seeds