Homemade Vegetable Stock

I keep a check on my veggie tray in refrigerator every weekend, so that I can use remaining veggies and bring some fresh from market :P And there is absolutely no better way to use them other than simmering a vegetable stock in-house. Well, I actually avoid using store-bought ones as they seem to be high in additives…

Since I developed a perfect method to make this stock with all available veggies I have, I never thought of bringing a tetra-pack from store. It isn’t that difficult. And obviously, it’s healthy, handy and tasty whenever I’m craving for a soupy bowl! Works great for these cold days… :)



3-4 cups of water
Any vegetables you’ve in your freeze!

All what I used–

1 Potato
1 Onion
2 Carrots
1 cup Cabbage, chopped
Some peas (optional)
Coriander sprigs, whole
Few Mint leaves
A piece of Ginger
1 tsp Vegetable Stock Mix
1 tbsp Olive Oil
Salt, to taste
1/2 tsp Black pepper powder


  1. Wash and peel the veggies. Roughly chop them into pieces.
  2. Heat oil in a pot and saute all the veggies for 3-4 mins until they start getting tender.
  3. Add water to veggie pot. Bring it to boil and then allow it to simmer (covered) for 20 mins on low heat.
  4. Allow this stock to cool down a little and then strain it.
  5. Store it in a container if you’re going to use it later!