Vegetables Broth Recipe, also called vegetable stock, is very easy to make at home. So, why buy vegetable broth from the market when you can make it yourself with just a few vegetables and water? Homemade broth also gives me the satisfaction of knowing exactly what goes into it.
I simply chop the vegetables, cook them in water, and strain the broth. You can store homemade vegetable broth in the refrigerator for 5โ6 days and use it in Soup Recipes or other dishes whenever needed. I also find homemade broth more flavorful than preserved market-bought broth.
Make this easy homemade Vegetables Broth Recipe and use it whenever you need a flavorful broth. Please share your experience in the comment box. I love hearing from my readers.
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Vegetables Broth
Course: Veg FoodCuisine: Other world cuisine5
cups15
minutes1
hour12
kcal1
hour15
minutesThis Vegetables broth; also called vegetables stock can made in advance and be use for making soups & dishes.
Ingredients
Onion (เคชเฅเคฏเคพเค) – 2
Carrot (เคเคพเคเคฐ) – 3
Capsicum (เคถเคฟเคฎเคฒเคพ เคฎเคฟเคฐเฅเค) – 1
Tomato (เคเคฎเคพเคเคฐ) – 1
Mushrooms (เคฎเคถเคฐเฅเคฎ) – 4
Fresh bay leaf (เคคเฅเค เคชเคคเฅเคคเคพ) – 3 sprigs
Fresh coriander (เคนเคฐเคพ เคงเคจเคฟเคฏเคพ) – 6 sprigs
Black pepper (เคเคพเคฒเฅ เคฎเคฟเคฐเฅเค) powder – 1 tbsp.
Water (เคชเคพเคจเฅ) as much required.
Salt (เคจเคฎเค) as per taste.
Directions
- Peel the carrot (เคเคพเคเคฐ); remove the rib and seeds of capsicum (เคถเคฟเคฎเคฒเคพ เคฎเคฟเคฐเฅเค). Remove the skin or tomato (เคเคฎเคพเคเคฐ). Now roughly chop onion (เคชเฅเคฏเคพเค), peeled carrot (เคเคพเคเคฐ), rib and seed removed capsicum (เคถเคฟเคฎเคฒเคพ เคฎเคฟเคฐเฅเค), skin removed tomato (เคเคฎเคพเคเคฐ), mushrooms (เคฎเคถเคฐเฅเคฎ), fresh bay leaf (เคคเฅเค เคชเคคเฅเคคเคพ), fresh coriander (เคนเคฐเคพ เคงเคจเคฟเคฏเคพ).
- In a pan take enough water, bring it to boil; add all roughly chopped veggies with black pepper (เคเคพเคฒเฅ เคฎเคฟเคฐเฅเค) powder and salt to taste. Cover and cook simmer until veggies not cooked completely; it will take approximately 40-60 minutes to cook on simmer.
- When done cooking, remove from heat and keep aside cover for another 20-30 minute so it cool enough.
- Now remove the veggies from stock by using strainer. Store the juice called vegetables stock or broth for later use in you dishes and soups.
Notes
- Add salt very little which is enough to cook veggies because you are going to use it in another dish.
- You can also refrigerate this broth when cool completely in storage container for 3-4 days.
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