Vegetable stock recipe

I will share a very easy recipe for making restaurant slide vegetable stock for making restaurant style soup or for making Mexican rice or Spanish rice or Italian rissoto.

INGREDIENTS

1. 1 medium sized onion
2. 2 spring onion 
3. 1 carrot
4. 1 deseeded capsicum
5. 2 green chilli
6. 1 tomato 
7. 7-8 cloves of garlic 
8. 2 bay leaves 
9. 8-10 black pepper corns 
10. 1 tbsp oil

Tip: keep the surface area of vegetables large  while chopping them.

DIRECTIONS

1. Add 1 tbsp oil in a big saucepan and add your bay leaves,pepper corns ,onion ,garlic,green chilli and spring onion.
2. Next add your capsicum,carrot and tomato.
3. Fill the saucepan with cold water.
   
4. Let the vegetables boil in an open pan at low heat for 1hr atleast.
5. Now strain you water.
6. Your vegetable stock is ready.

Discarded vegetables can be used for making soup or blend them to make gravy for curry of your choice. Store the vegetable stock in refrigerator. Vegetable stock can be used for 7-10 days.

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