Vegetables Broth

Vegetables Broth

Vegetables broth; also called vegetables stock. Why we buy a veggies broth if we can made it and home and itтАЩs so easy to make; also when made at home its hygiene. Only need to chop some veggies and cook cover in water; also we can reserve it in refrigerator for 5-6 days. So, why go market. Make it at home. Also the taste of homemade broth is better then market preserved broth.

Tryout this easy to made hygiene homemade vegetable broth and use in your soup, dishes; where you want to use it. Please share your experience here in comment box. I love to hear from my readers.

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Vegetables Broth

Recipe by VipashaCourse: Veg FoodCuisine: Other world cuisine
Servings

5

cups
Prep time

15

minutes
Cooking time

1

hour 
Calories

12

kcal
Total time

1

hour 

15

minutes

This Vegetables broth; also called vegetables stock can made in advance and be use for making soups & dishes.

Ingredients

  • Onion (рдкреНрдпрд╛рдЬ) – 2

  • Carrot (рдЧрд╛рдЬрд░) – 3

  • Capsicum (рд╢рд┐рдорд▓рд╛ рдорд┐рд░реНрдЪ) – 1

  • Tomato (рдЯрдорд╛рдЯрд░) – 1

  • Mushrooms (рдорд╢рд░реВрдо) – 4

  • Fresh bay leaf (рддреЗрдЬ рдкрддреНрддрд╛) – 3 sprigs

  • Fresh coriander (рд╣рд░рд╛ рдзрдирд┐рдпрд╛) – 6 sprigs

  • Black pepper (рдХрд╛рд▓реА рдорд┐рд░реНрдЪ) powder – 1 tbsp.

  • Water (рдкрд╛рдиреА) as much required.

  • Salt (рдирдордХ) as per taste.

Directions

  • Peel the carrot (рдЧрд╛рдЬрд░); remove the rib and seeds of capsicum (рд╢рд┐рдорд▓рд╛ рдорд┐рд░реНрдЪ). Remove the skin or tomato (рдЯрдорд╛рдЯрд░). Now roughly chop onion (рдкреНрдпрд╛рдЬ), peeled carrot (рдЧрд╛рдЬрд░), rib and seed removed capsicum (рд╢рд┐рдорд▓рд╛ рдорд┐рд░реНрдЪ), skin removed tomato (рдЯрдорд╛рдЯрд░), mushrooms (рдорд╢рд░реВрдо), fresh bay leaf (рддреЗрдЬ рдкрддреНрддрд╛), fresh coriander (рд╣рд░рд╛ рдзрдирд┐рдпрд╛).
  • In a pan take enough water, bring it to boil; add all roughly chopped veggies with black pepper (рдХрд╛рд▓реА рдорд┐рд░реНрдЪ) 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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