How to make vegetable stock

Vegetable stock is the base for several soups and broths. Make a batch and use immediately or freeze to use later

Veg stock

Many recipes require vegetable or chicken stock as a foundational step for soups, gravies, or pasta dishes. While it does take time for the stock to simmer down, allowing the flavors of the vegetables to infuse into the water, the process is quite simple. Additionally, you can incorporate leftover vegetables found in the back of your fridge, making it a sustainable option.

Ingredients

Onion - 1

Carrot - 1

Celery - 2 stalks

Potato - 1

Mushrooms - 1 handful

Garlic - 4-5 cloves

Bay leaf - 2

Soya sauce - 2 tbsp

Peppercorns - 1 tsp

Water - 6 cups

1.Add an onion, a carrot, 2 stalks celery, a potato, a handful of mushrooms, 4-5 garlic cloves, 2 bay leaves, 2 tablespoonfuls of soya sauce, a few peppercorns to a pressure cooker

2.Add and 6 cups of water and allow it to simmer on the stove for an hour.

3. Strain the vegetables and freeze when cool or use immediately.