VEGETABLE BROTH / VEGETABLE STOCK

Vegetable stock is a great staple to have on hand for soups and sauces. Many of the soup recipes can be made with water, but vegetable stock enriches them. If u want to use it after a week or more..then deep freeze this in ice trays and keep it in a zip lock pouch..Here i used veg of daily basis..You can add spring onion , celery etc..

 




Ingredients:

ONION	2 NOS
GARLIC	1 BULB
GINGER	A SMALL PIECE
VEGGIES	CARROT,CABBAGE,BEANS ETC
CORIANDER LEAVES/ PARSLEY	1 BUNCH
PEPPER	1 TBLSP
SALT	AS REQUIRED
WATER	10 CUPS

Method::

• Wash all the veggies and cut them roughly
• Peel and crush the garlic pods
• In a thick bottom vessel or a soup pan, add all the ingredients and cover it with a lid and allow  cook for 45 to 1 hr in slow flame
• After 45 mints, strain it through a strainer
  
• Discard the veggies as every goodness is now in the stock.
  

• Once its cooled, keep in refrigerator .You can keep it their for 4 days
• For more days, as i said, make cubes of the stock by pouring it in ice trays and keep it in a zip lock pouch in the freezer.