Homemade Veg Stock
How to make homemade Vegetable stock from veg scraps
Yield: 1000 ml
Equipment
- Soup Pot
- Ladle
- Knife
- Cutting Board
Materials
- 2 cups Veg Scraps all odds and ends of vegetable scraps
- 1 Onion sliced
- 2.25 litres Filtered Water
- 1 tsp Salt opt.
Aromats
- 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
Instructions
- Collect all peels, vegetable scraps.
- Wash them free of any dirt / grime in several changes of water
- If any veg scraps has fungus or undetermined dirt, scrap them. Do not use it
- You are always welcome to use fresh veggies too - carrot / celery / garlic / onion work really well, but I have used veg scraps
- Bring a pot to a rolling boil, add the bay leaf, black pepper (and cumin if using - skip if you need a really clear broth) along with the whole spices mentioned.
- After 2-3 mins, add the crushed onions /garlic or any other aromats you are using
- Customise the whole spices based on availability or the flavour you want your stock to have.
- Add the veg scraps to this simmering broth.
- If using instant pot, set to manual 40 mins.
- If using open pot, simmer on high for 10-15 mins.
- Let the veggie scraps, whole spices and aromats seep in for another 10-12 mins
- Strain and use immediately.
- Else refreigrate and use within 7 days.
Video
