Make some vegan Wonton soup with homemade wrappers and wontons for the Chinese New Year! Try it!

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Make some vegan Wonton soup with homemade wrappers and wontons for the Chinese New Year! Try it!
by ArchanaPotdar · This post may contain affiliate links · 18 Comments
Do you want to run a Zero Waste Kitchen? Make a delicious and flavourful Stock base to build your soup or curry on. How does one make vegetable stock? To know about the recipe read on.
These days the vegetable scraps that would end up as thrash now go in my pan to make Vegetable Stock.
Vegetable Stock is an easy and healthier way to include veggies that most people (read my family) do not eat. I do not thrash all those vegetable peels, wilted carrots anymore.
Not the stock market like my husband thinks. To make Vegetable Stock simmer vegetable, vegetable scraps in water. Likewise to make meat stocks simmer meats and bone.
Making of a stock is new to my very Indian kitchen. We do not discard lentil water or water left after boiling vegetable it is part of my everyday cooking. It ends up in making a curry or a dal on the same day. But making stock per se is new to us.
Since vegetable stock is not available off the shelf here, I make my stock. But let me be honest even if I could buy it off the shelf I doubt if I would buy some.
Why should I? Making stock is easy. Add the veggie scraps, veggies, and water and let it simmer later strain the liquid. This way I control what I want in my stock. The best part is it helps my aim of wanting to manage a Zero Waste Kitchen.
I am not qualified to speak about meaty stocks so I will leave it alone.
When making vegetable stocks, you can choose to make
Add stock to soups, pulao, dals, gravies of veggies anything at all. During monsoons, we make a lot of soups and in my house stock gets pressed into heavy-duty service.
In anticipation I many times make the stock and freeze into cubes. Yes, it is freezer friendly only then I pray that we do not have a major power outage.
This is an old post that I am updating with newer pictures and a write-up as a part of the group Foodies_RedoingOld Post.
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Priya Suresh says
I do make homemade stock but very rarely as we get them easily in stores, nothing can beat this..Well done.
Kavitha says
useful tip! thanks for sharing
Hamaree Rasoi says
Delicious and lovely looking veg stock. Wonderfully prepared,
Deepa
Srivalli says
That's a great one to stock handy Archana…very good recipe..
Shama Nagarajan says
super recipe…
Julie says
healthy useful post dear 🙂
Chef Mireille says
lovely basic recipe – I also add coriander seed and cloves when I make mine
Usha says
Flavorful vegetable stock. I am sure the house is filled aroma when making this stock
Seema Sriram says
this will be so flavourful with the earthiness of the mushrooms. Yumm, mushroom stock will be a great hit at myplace.
ArchanaPotdar says
Try it, Seema. We love it.
Mayuri Patel says
Celery leaves added at the end would not make the stock bitter. On the contrary they add so much flavour. Since the flavour is strong you need to use just a few leaves. A good way to use up wilted vegetables to make a vegetable stock.
ArchanaPotdar says
Okay, will try using celery next time. Thanks, Mayuri.
Rneu says
I was not knowing the difference between white and brown stock. Thanks for the clarification and details on which veggies goes best and which not. I sometimes prepare, but now you are motivating me to do it regularly
ArchanaPotdar says
Aww, you are welcome Renu. So many people are not willing to admit that they do not know somethings. Veery sweet of you.
Jayashree T.Rao says
Keeping a vegetable stock is handy to make soups. These days, I am storing it and using regularly. Useful post.
ArchanaPotdar says
Thanks, Jayashree.
Poonam Bachhav says
Never tried adding mushrooms to my vegetable stock. I am definitely going to try your version next time. Thanks for sharing this basic kitchen tip.
ArchanaPotdar says
😀 do try Poonam. It tastes amazing.