Vegetable Soup Stock

Vegetable Soup Stock - Plattershare - Recipes, food stories and food lovers
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
5 from 2 votes
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Prep Time8 minutes
Cook Time45 minutes
Total Time53 minutes
Served As: Dinner, Soup
Recipe Cuisine Type: Fusion
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 10

Ingredients
 

  • 2 sticks Celery â
  • 2 Carrot â
  • 1 Potato
  • 1 Onion â
  • 2 Bay Leaf â
  • 1-2 tsp Salt or as per taste
  • 2 ltr Water â
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Instructions
 

  • Chop all the vegetables into big chunks.
    Vegetable Soup Stock - Plattershare - Recipes, food stories and food lovers
  • Take a big pot add water.
    Vegetable Soup Stock - Plattershare - Recipes, food stories and food lovers
  • Add all the vegetables in any order. Add salt
    Vegetable Soup Stock - Plattershare - Recipes, food stories and food lovers
  • Boil for 45 minutes. Keep stirring at intervals.
    Vegetable Soup Stock - Plattershare - Recipes, food stories and food lovers
  • If you are going to preserve for a week allow it to cool and store them in a bottle and refrigerate them.
    Vegetable Soup Stock - Plattershare - Recipes, food stories and food lovers
  • Vegetable soup stock
    Vegetable Soup Stock - Plattershare - Recipes, food stories and food lovers

Recipe 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.
Explore Recipes by Tags soup recipes

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5 from 2 votes
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Neeru Srikanth
Neeru Srikanth

I love to cook the most authentic way. Most of my recipes are cooked either in claypot or kalchatti / soapstone. They are extremely beneficial as they retain the nutrients. Before cooking a recipe in these vessels I do in-depth research and make sure it is doable in any modular kitchen.

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