This vegetable soup stock is flexible. For example, by using it for curry rice instead of water, you can increase the flavor!
Prepare all the ingredients.
Cut onion into 3-5mm slices crosswise.Cutting the fiber of vegetables is easy to bring out the aroma and flavor.
Cut carrot and celery into 3-5mm slices crosswise too. If you want to puree them after making a soup stock, remove the skin of them. Remove the tomato stem, and cut it in half.
Skin the garlic, and cut it in half.
Put all the ingredients in a pot, and bring it to a boil on high heat.
When it comes to a boil, skim the scum.
Ladle the soup out of a pot, and stain to keep it clear.
Ingredients
Directions
Prepare all the ingredients.
Cut onion into 3-5mm slices crosswise.Cutting the fiber of vegetables is easy to bring out the aroma and flavor.
Cut carrot and celery into 3-5mm slices crosswise too. If you want to puree them after making a soup stock, remove the skin of them. Remove the tomato stem, and cut it in half.
Skin the garlic, and cut it in half.
Put all the ingredients in a pot, and bring it to a boil on high heat.
When it comes to a boil, skim the scum.
Ladle the soup out of a pot, and stain to keep it clear.
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