Stock makes the foundation of any good soup and curry and here is a recipe and tips to make the best vegetable Stock. Works in itself as a clear soup too.
So we spoke about Chicken Stock in the previous post and frankly a lot of fundamentals are the same for Vegetable Stock too.
Do read the chicken stock post before you move ahead with this.
Tips and Tricks
Couple of additional things to keep in mind while making vegetable stock would be
- Use peels and stalks – Peels of vegetables like carrots, tops of spring onions, stalks of coriander and mushroom and other somewhat waste from the everyday kitchen cooking works very well in stock. I also particularly like adding potato peels & pea pods to my stock when I have them handy. They voluptuousness and it is something which is high in nutritional value but we somehow don’t use on a regular basis.
- I do think some vegetables don’t work very well in stock for a variety of reasons. The reasons could be colour by beets/coloured carrots, strong flavour like asparagus which might not be great for a neutral stock. Leafy vegetables & potatoes as they tend to make the stock cloudy. Zucchini and green beans sometimes become bitter on a slow simmer. This is a good A-Z of vegetables to include/exclude from your vegetable stock.
- Vegetable Stock can be frozen well. I usually make stock in large quantities and freeze in portions. Then while making the soup, take it out and directly add it to the simmering pot.
- Contrary to a chicken/meat broth where I like to keep my vegetables chunky, I like to dice my vegetables smaller for a veg stock. They tend to release more flavour this way.
- Mushrooms – I hardly ever make a vegetable stock without mushrooms. I feel they add fantastic umami which helps the final soup a lot too. And the flavour is not too *mushroomy* to overpower other stuff.
- Pressure Cooker
- Insta Pot
- Soup Pot
- 1 Carrot
- 1 Onion
- 2 inch Lemongrass
- 2 tbsp Ginger
- 1/4 cup Coriander stems
- 6 Garlic cloves
- 1 cup Leek
- 1/4 cup Mushroom
- 1 tsp Black peppercorn
- 1 inch cinnamon
- 2 Bay Leaves
- Salt- to taste
- Water- 1 litre
- Sauté the onion, mushrooms, leeks and carrot in a tsp oil.
- Bruise the lemongrass, by lightly pounding on it with the back of your knife
- Then add rest of the aromatics like ginger, lemongrass, coriander stem, garlic, whole peppercorn.
- Add water and let it boil for at least a good 30-45 mins.
- If you are using an Insta pot, cook in pressure cooker mode at medium for 30 mins.
- Strain and use or store until use.
So are we ready? Coming up next a series of very interesting and delicious soups. I am super excited for a series on the blog after a fairly long time. I hope you are too!