A homemade broth with all the nutrients of vegetables. Perfect for soups and stews.
Well today, I am not here with a baby food recipe, but with something on similar lines. On Tuesday, I had published a Carrot and Potato Soup recipe for 1-year-olds and above. After that post, many moms asked me for my recipe for Vegetable Stock. So today I am sharing my vegetable stock recipe. This stock can be used for anything, from soups to making rice and everything in-between. Though the recipe here is made with vegetables, I use the same recipe for any on- vegetarian stock too. I just add meat to it. This stock can be stored in the refrigerator for 4 to 5 days. As there are no preservatives in it, so I prefer using it sooner. It can also be stored in the freezer in the form of cubes, so when your recipe calls for a stock, just use that cube.
Initially, when I was looking for stock recipes, I came across two things: Stock and Broth. I was confused and started wondering what was the difference between these two. The answer here is, Stock is an unseasoned mixture of ingredients which is simmered to extract all the juices. It does not contain any seasoning or spices. While on the other hand Broth is a seasoned mixture of ingredients with spices and salt added, to give it a specific flavor. A stock can be easily manipulated with the amount of salt and any kind of spices. But for broth, there is not much room to play around as it gets a specific flavor with salt and spices that are already added. This is just in culinary terms, which I thought of sharing.
For me, a broth is just a seasoned stock. And in our everyday life, these two terms are easily interchangeable, which can be seen in our grocery stores too. So after quite a bit of trial and errors, this is the recipe I stick to now when it comes to making stock. Or I must say Broth ( as I have used spices here).
- 3 organic celery stalks
- 3 garlic cloves
- 2 carrots
- 2 tomatoes
- ½ medium bell pepper
- A small bunch of spring onions
- A hand full of cut button mushrooms
- 2 teaspoon olive oil
- 2 bay leaves
- 1-1/2-inch cinnamon stick
- 4 peppercorns
- A dash of mace
- 6 cups water
- salt to taste (optional)
- Wash, peel (carrots) and cut vegetables into pieces.
- In a pot, add oil. Once heated add spices (bay leaves, peppercorns, cinnamon stick, garlic cloves, and mace). Let it splutter.
- Then add all the vegetables, and saute for few minutes till the tomatoes turn soft.
- Add water to the vegetables, and turn heat to low. Let it simmer for 40 to 45 mins.
- After 45 mins, switch off the heat. Run it through a strainer, to get rid of the vegetables and spices.
- The broth is ready.
Do not discard the strained vegetables. They can be used in other recipes example veg cutlets.
Once the broth cools down, store as soon as possible in an airtight container in a refrigerator or in a freezer.
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