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Vegetable Soup Stock

Vegetable Soup Stock
Vegetable Soup Stock
  • Prep time
  • Cooking time
  • Serves10 Person(s)
  • CategoryVeg
  • Cuisine TypeFusion
  • Good for Dinner
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About this Recipe

Weekends are always busy for many of us apart from weekly grocery shopping and kid’s enrichment activities we also need to do some minimal cooking or food preparations which would help our weekdays to go smoother. One such recipe which I make every weekend is the soup stock. It helps my dinner preparation easy on the days we have soup as our main dinner. Celery, carrots, potato, onion boiled along with bay leaves, salt for 45 minutes and finally cooled and strained gives this soup stock

Ingredients & Quantity
  • Celery Sticks – 2
  • Carrots – 2
  • Potato - 1
  • Onion – 1
  • Bay leaf – 2
  • Salt – to taste
  • Water – 2 liters
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How to cook?
  1. Chop all the vegetables into big chunks.
  2. Vegetable Soup Stock
  3. Take a big pot add water.
  4. Vegetable Soup Stock
  5. Add all the vegetables in any order. Add salt
  6. Vegetable Soup Stock
  7. Boil for 45 minutes. Keep stirring at intervals.
  8. Vegetable Soup Stock
  9. If you are going to preserve for a week allow it to cool and store them in a bottle and refrigerate them.
  10. Vegetable Soup Stock
  11. Vegetable soup stock
  12. Vegetable Soup Stock
Notes

You may use any vegetables of your choice except ladies finger as it becomes sticky.

Do not add too much salt. While using the stock for the actual soup you must adjust the salt according to your taste.

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