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homemade vegetable stock

Homemade Vegetable Stock

Best homemade vegetable stock recipe which is easy and helps you to prepare so many recipes. If you have fresh vegetables at home then you can quickly make this veg broth/stock to use in your soup, curries, or have as a clear soup in lunch or dinner great for body detox.
5 from 2 votes
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Course: Soup
Cuisine: International
Keyword: best vegetable stock recipe, how to make vegetable stock, vegetable stock, vegetable stock recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 5 Persons
Calories: 25kcal
Author: Hinz
Cost: $2

Ingredients

  • 2 cups Carrots
  • 1 cup Onion
  • ½ cup Capsicum
  • 1 cup Celery
  • 1 cup Cabbage
  • 1 cup Tomatoes
  • 4 cloves Garlic
  • Salt To Taste
  • 3 tsp Extra Virgin Olive Oil
  • 2 tsp Cilantro (Chopped)
  • 2 sticks Cinnamon (1")
  • 1 tsp Fennel Seeds – 1 Tsp
  • ½ tsp Coriander Seeds
  • 15 seeds Black Pepper
  • ½ tsp Black Pepper Powder
  • ½ tsp Lemon Juice optional
  • 4 glasses Water

Instructions

  • Heat up the pan and add extra virgin olive oil.
  • Add chopped garlic and as it started changing the color then add chopped tomatoes.
  • Saute for few minutes until tomatoes start to release water.
  • Now add carrot slices, capsicum cubes, celery and sliced cabbage.
  • Mix it well!
  • Season with salt
  • Add black pepper, cinnamon sticks, fennel seeds, coriander seed.
  • Now add 4 glasses of water.
  • Mix well, cover the pan and cook for about 40 minutes on low medium heat.
  • After 40 minutes, strain the vegetables using a fine strainer.
  • Now store it for use.
  • If you are serving the veg stock in a bowl then add lemon juice and season with black pepper.

Notes

  • To make clear and transparent vegetable stock, don't use beetroot or reddish. 
  • Use the stock to make pasta, veg curry, pulao, or soup. 
  • Make sure to use fresh vegetables.
  • Stale veggies can add bitterness to stock. 
  • If the soup is bitter in taste then add little sugar with freshly squeezed lemon juice. 
  • It's better to cook stock on low heat for about 40 to 45 minutes to extract all the juices from veggies. 

Nutrition

Serving: 1Cup | Calories: 25kcal