Vegetable stock is the vegetarian equivalent of chicken stock and can be used to replace it in any given recipe. If used in soups it enhances the flavour of the soup. You can add any vegetable of your choice. I read in a blog that adding mushrooms gives the soup a nice flavour. I usually prepare it in bulk and store in refrigerator for 3-4days. Once you have the stock ready it is very easy to prepare any soup.
Ingredients:
Onion-2
Garlic-10pods
Carrot-1
Beans-10
Radish-1
Coriander Leaves-1/4cup
Button Mushrooms-4-5
Water-5 1/2cups
Black Pepper-20
Procedure:
1. Chop the vegetables into small rounds.
2. In a pressure cooker add water and the vegetables. Add the pepper corns.
3. Cover and wait for a whistle.
4. Switch flame to low and let it cook for 5minutes.
5. Switch off flame and let the cooker cool.
6. Strain the liquid and discard the pulp.
7. Add it according to the recipe. You can also store it in fridge for 3 days.
Vegetable Stock
Ingredients
Ingredients
- Onion-2
- Garlic-10pods
- Carrot-1
- Beans-10
- Radish-1
- Coriander Leaves-1/4cup
- Button Mushrooms-4-5
- Water-5 1/2cups
- Black Pepper-20
Instructions
Procedure
- 1. Chop the vegetables into small rounds.
- 2. In a pressure cooker add water and the vegetables. Add the pepper corns.
- 3. Cover and wait for a whistle.
- 4. Switch flame to low and let it cook for 5minutes.
- 5. Switch off flame and let the cooker cool.
- 6. Strain the liquid and discard the pulp.
- 7. Add it according to the recipe. You can also store it in fridge for 3 days.
