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Vegetable Broth

Broth is one of the easiest things you can make and is great to have around. It freezes well you can make a little or a lot and you can cut out the sodium. But the best part about making homemade broth is how it makes you kitchen smell! Since most of it is hands off anyone who drops in will think you have been a slave to your stove all day.

What you’ll need…

  • Sad bits of unwanted veggies
  • All the bits of celery you normally throw away
  • Ends of carrot and a handful of nice carrots
  • 1 bulb of garlic (less if you’re not a garlic fiend)
  • 1 good sized onion (again do it to taste)
  • any other veggies that look bound for the garbage (this time i used 4 small beets)
  • 2-3 bay leaves
  • you favourite herbs and spices ( i used oregano, basil, cloves, rosemary, and thyme)
  • 8-12 cups water

Instructions

  1. vegeatble_broth_doneThrow all the vegetables into a large pot (I used my dutch oven) and cover with water.
    Add the spices tying them up in a piece of cheese cloth (I have a reusable herb infuser I got from Pampered Chef so if you’re broths often and find something like that).
  2. Bring the brew to a boil, cover and let simmer for at least a couple hours. Taste it to make sure the flavours are right, add more onion, garlic or herbs if needed.
  3. Strain the whole thing, you can use cheese cloth to squeeze out every last drop of flavour, but a potato masher works too. (Photographed here is this recipe)
  4. Toss or compost the veggie mess and enjoy your broth!

 

 

OLYMPUS DIGITAL CAMERA This recipe can be customized any way you like it. I have used different herbs, more herbs, less herbs,  made it with fresh tomatoes, made in smaller batches. Add extra garlic and onions at the end. Don’t be afraid to taste your broth and adjust it as it simmers. Vegetable broth is handy to have hanging around, and making your own when you have vegetables that are just about ready to be tossed will save you money, and will also mean when you use it your recipe will be gluten and sulphate free and much more allergy aware. My go store bought vegetable soup stock has wheat and sulphates in the ingredients two huge hidden allergens which make it difficult for many people to eat in public consider making your own broth when you’ve got the time and veggies and freezing for when you’re pot-lucking and picnicing with friends it will help more friends and family than you think! (Photographed here is a smaller batch of tomato based broth being re-warmed with quinoa)

 

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