This amazingly easy homemade vegetable soup stock recipe is not only delicious but a true family favorite on cold winter afternoons.
Soup stock is not only healthy and full of nutritious but also very delicious and easy to make. Although you will find a lot of variety of soup stock available in the supermarkets either canned or in form of powder but they are not as healthy as homemade soup stock. Plus by making it home you have the advantage of knowing that it doesn’t have any food preserves or chemically processed or have artificial flavor added to it. Nothing beats a good homemade soup stock of fresh farm vegetables.
Soup stock is very easy to make and it can be made in a larger quantity and can be used for the next couple of days because it doesn’t get rotten. The recipe is divided into three steps with tips in the end that will make your soup stock all the more delicious.
I will tell you a secret, I keep a Ziploc bag of veggie scraps in the freezer, continuously adding new veggies to the bag into I can make a batch of yummy vegetable stock…. nothing goes to waste.
You can also use soup stock in multiple ways. You can either serve it as just a soup or use it to make some gravy especially if you are planning to cook Chinese cuisine. It will add a very sweet and savory sort of flavor to your dish. It is also very nourishing if one is suffering from flu or fever especially in winters.
For ladies and gentlemen on a strict diet homemade soup stock is the perfect meal for you that can be mellow on stomach. So get chopping those vegetables and make yourself some delicious and healthy soup stock!
You can store in your refrigerator for a week, can be frozen (be sure to leave 2-3 inches of empty headspace for expansion) or process in your canning pot for 15 minutes for longer storage.
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