Since vegetable broth is a staple in most kitchens whether it is a vegan kitchen or not, I thought it would only be fair to share with you my homemade recipe for vegetable broth. Vegetable broth is an excellent source of nutrients and vitamins without all the calories and added fats. An added benefit to making the broth at home is that the sodium content and calorie content is lower and free of any chemicals. To start the veggie broth you will need a variety of different veggies or veggie scraps.
Ingredients:
- Chopped carrots
- Chopped celery
- Onion peels and slices
- Chopped garlic cloves
- Fresh thyme leaves
- Bay leaves
- Parsley leaves
- Olive oil
- Salt and Pepper
Directions:
- To start the broth you will need to heat the oil in a medium/large skillet. Once the oil is hot add the chopped celery, carrots, onions, and garlic. Let this simmer for 5-7 minutes or until they are a mushy light brown color. Then stir in the bay leaves, thyme, and parsley along with a dash of salt and pepper. Remove from any heat.
- Next, add 12-16 cups of water to a crockpot and set it to "low." You can then spoon in the veggies and stir into the water.
- The vegetable broth will need to simmer for at least 12 hours on low. If you are in a time crunch I recommend boiling the water on high with the veggies on the stove top for at least an hour or until the liquid is strong enough for you.
- If you plan on freezing the liquid you will need to wait for it to cool before putting it in your freezer, I recommend using plastic bags or plastic containers as the glass is likely to break when placed in the freezer. The broth can also be canned in Mason Jars. Just be cautious when canning as everything has to be hot and sterile.
Come back next week for a delicious soup post using this broth that will be sure to warm you up!
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