Easy Vegetable Stock Recipe

Ingredients

• 2 tablespoon olive oil
• 2 bay leaf
• 1 cinnamon stick
• 2 thyme sprig
• 1 tablespoon ginger, chopped
• 1 whole garlic, cut into half
• 1/4 Cup chopped celery stalk
• 1/2 Cup onion, roughly chopped
• 1 Cup carrot, diced
• 1 Cup button mushrooms, diced into quarters
• 1/2 Cup fresh coriander stalks
• 1 litre water, at room temperature
• 1 teaspoon black peppercorns
• 1 teaspoon salt or to taste

Instructions

1. 1

   Rinse vegetables with water and roughly chops them into chunks or bit size pieces. Don't bother about the shape.

2. 2

   Heat olive oil in a big stockpot or casserole. Add ginger, bay leaf, cinnamon, thyme, celery, onion, carrot, and mushrooms. Saute them for less than a minute.

3. 3

   Add water, coriander stalks, black peppercorns, and salt. Stir to combine.

4. 4

   Cover and simmer over low heat for 30 minutes. No need to stir the stock in between. Set a timer and forget about it.

5. 5

   After 30 minutes, turn off the heat. Allow the stock to cool down a bit so that it becomes easy to handle.

6. 6

   Arrange a strainer over a big bowl. You can add a layer of muslin cloth over the strainer. Filter the vegetable stock through the strainer. Mash the vegetables lightly if you prefer.

7. 7

   Vegetable Stock is ready to use and store. Before storing, allow the vegetable stock to cool down completely. Transfer it to a container with a tight-fitting lid. You can keep it in the refrigerator for a week, or you can freeze it in an ice tray.