Vegetable Stock

By: Esther Vasa

Vegetable stock is usually not salted but then the one available in stores is generously salted. A safe option is to make it at home.

Vegetable Stock
Carrots - 3
Celery Tops - 8
Cabbage (the hard inside which you would discard usually)
Cauliflower (the stems after you remove all the flowers)
Onion - 1
Chives - 1 bunch or leeks
Cilantro or Parsley (stems from a whole bunch)
Curry Leaves (optional)
Garlic - 2
Pepper Corns - 5
Whole Cardamom - 2
Cinnamon - 1 (whole stick)
Cloves - 2

Vegetable Stock Ingredients
  • Put all the roughly cut vegetables (see the picture on the right) into the stockpot.
  • Fill the stockpot with water until the vegetables are fully submerged. I made sure the water is two inches above the vegetable line.
  • Bring it to a boil. Then reduce the heat and allow the stock to simmer for 45 minutes, not more, not less.
  • Strain, let cool and transfer into mason jars and store for use later.