Vegetable Broth or Stock

Vegetable broth or stock is an essential ingredient in soups, flavored rices as mexican, mushroom, and few more Chinese dishes. It is nutritious and flavorful recipe that adds flavors to the dishes.

 Ingredients:

1 Tbsp Oil,

1 Bay Leaf,

1/2 Tbsp Peppercorns,

9 Large Garlic Cloves,

2 Large Onions, cut into big chunks,

2 Large Tomatoes, cut into cubes,

4 Carrots, cut into big pieces,

4 Stalks Celery, Chopped,

4 Stalks Spring Onions,

4 Stalks Leeks,

10 to 12 Parsley Springs,

1 Gallon/16 Cups Water,

Salt to taste.

Preparation:

• Wash the vegetables well.
• Take a heavy bottom pan and add oil to it.
• Add in the garlic to the oil and turn on the flame.
• Once the oil is warm, add in the bay leaf and peppercorn.
• Add all the vegetables in one after the other and allow them to cook for a while (approximately 5 to 6 mints).
•  Now, add in water and allow the vegetables to boil on a high flame and close the pan with a lid.
• Once the water starts boiling, remove the lid, reduce the flame and allow the vegetables to simmer on low flame for an hour.
• After an hour turn off the flame and allow the stock to cool a little and drain the liquid and trash the vegetables.
• Allow the stock to cool down to room temperature and refrigerate it for 5 to 7 days.