Vegetable soup stock is an appetizing and tasty meal to cook for that provides healthy nutrients for individuals who are dieting. While the soup is primarily composed of just vegetables, sometimes small sources of lean meat or noodles may be added. It doesn't usually take more than an hour to cook the soup, and that usually depends on how fine of a taste is desired. There are a few different ways vegetable soup stock can be made, but the method with the ingredients listed here is the way that it is usually done.
For the best results when making a vegetable soup stock, raw vegetables that will be sliced should be used. A knife or dicer with a precise blade is recommended since slicing the vegetables up into exact sizes helps get the best flavor in the soup. Another pot along with a sieve or colander is also needed for the cooking involved.
One onion that is cut in half, with one half diced into very thin slices that can be spread all over the pot.
Cut two celery stalks into 1/2 inch pieces.
Peel and cut two carrots also into 1/2 inch slices.
Cut two garlic cloves.
Mushroom lovers can add in mushroom slices if they wish.
Use about 1/4 of a teaspoon of pepper corns.
Also recommended are small slices of herbs such as parsley and basil, and cut tomatoes have also been used for some tasty vegetable soup stocks.
Second, heat the ingredients in a pot over the stove. Put three tablespoons of olive oil in the pot at medium heat first until it gets hot, then add in the diced onions, celery, carrots, and garlic, and let them heat to a brown color. Allow them to soften.
Then, add about 5-8 cups of water in the pot, add in the half of the onion that wasn't chopped, and then add in the rest of the ingredients. You will want to bring the soup to a boil first, but then turn down the heat so that it is just simmering for a while. One tip that's been used for a finer taste is to pour cold water into the pot as that has been known to get more flavoring out of the vegetables.
As the soup is simmering, ground salt and pepper can be added to fine tune the taste. It normally takes about one hour for the soup to simmer to proper form, but once it has reached its desired taste, it is done.
Once the soup is done cooking, it will then be emptied into the other pot through the sieve or colander. The vegetables should be pressed down on to get most of the juice extracted from them. Once that is done, the soup is now ready to be used either as a standalone broth, or other vegetables, meats, or noodles can be added in and cooked to a healthy, rich flavor of soup.