Vegetable stock
Open in Cookpad AppSteps
- 1
Into a large pot, add all the chopped veggies, onion, ginger and garlic with 1 tsp of ghee and a bay leaf.
- 2
Pour enough cold water to cover the vegetables by about 2 inches.Set the pot over medium-high heat and bring it to a simmer.Once the stock begins to bubble around the edges of the pot, reduce the heat to medium-low and let it simmer for 20 to 25 minutes.
- 3
Set it over a large bowl or another large pot. Pour the stock through the strainer. Transfer the stock into jars or freezer-safe containers. Let the stock cool completely, then transfer to the fridge or freezer.
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