Empty My Fridge
Homemade Vegetable Stock & Broth (Flavor Boost) - Video Recipe - Health Diet
Ingredients
- Olive oil2 tbsp
- Onion · chopped1
- Carrot · chopped1
- Celery · chopped1 bunch
- Beetroot · chopped¼
- Ginger · chopped1
- Garlic · chopped5 cloves
- Cilantro · chopped¼ cups
- Basil · chopped¼ cups
- Tomato · chopped2
- Salt1 tsp
- Black pepper · ground½ tsp
- Chili pepper2
Instructions
- Peel, wash and chop all the vegetables and set aside.
- Heat 2 tablespoons of olive oil in a pot or pressure cooker over medium heat. Add the onion, carrot, celery, beetroot, ginger, garlic, coriander and basil.
- Add the chopped tomatoes, 1 teaspoon salt and ½ teaspoon ground black pepper.
- Add the dried red chillies if using, and 2 cups water. Stir lightly and cover. In an open pot, simmer for 25–30 minutes. In a pressure cooker, cook until you hear one whistle.
- Once done, open the pot and spoon the clear stock into a bowl, leaving out the solids.
- Blend the vegetables with the stock until smooth to make the broth. Refrigerate or freeze as needed.
- To make stock, mix 3/4 cup water with 2–3 tablespoons of broth to make one cup of stock.
Summarized from Bhavna's Kitchen's video. Watch it for the details.
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