Vegetable stock

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February 11, 2017 by mummumskitchen

My kid becomes a picky eater and now only eats white rice. So to make the white rice more nutritious for him, I have to add in soup (and must be clear soup) for him so that the white rice is not just plain carbohydrate. I actually will cook a lot more so that I can freeze them in small container and boil it whenever I need it to cook with white rice.  If you like, you can actually make a variation to the vegetable stock. Will tell you more in Mum mum’s notes.


Carrot, cubed
Onion, cut to halves
Garlic, smashed
Radish, cubed
Celery, cubed
Corn, cut to halves
Salt to taste, optional


  1. After cutting all the ingredients, put all into a big pot of water.
  2. Boil it at high heat for at least 30 minutes, before turning to small fire.
  3. Continue to cook it for at least 2 hours. Add salt to taste.
  4. Cool and filter away the ingredients.
  5. Once the soup is at the room temperature, you can store in the freezer.
  6. Whenever you need the soup, just thaw, boil and you ready to serve!

Mum mum’s notes:

For vegetable stock, you can add almost anything you like. Based on some of the recipes I saw so far, the most common ingredients for the vegetable stock are carrot and onion. Personally I do not like the stock to have strong onion flavor, so usually I use a pretty small onion. On a contrary, I think garlic is a better alternative to onion as it somehow gives a sweet taste to the stock.

Other ingredients you may like to add is pumpkin and broccoli. If you like a sweeter version, you can also add red dates or candied dates.


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