Vegetable Broth

Vegetable Broth

As a kid my mum always made us broth and we absolutely loved it, especially with tortellini swimming in this liquid gold. It was one of my favorite dinners. So nourishing, particularly on a cold winter’s night or when I was a bit under the weather.

Well not much has changed, I still love my warm, healthy vegetable broth and my kids have learned to enjoy it as much as I do. This is what I love so much about food – it brings back so many memories and I’m so excited to share some of my childhood memories with my kids, through food.

 

Vegetable broth is also one of those kitchen staples. Added to any soup for extra flavour or risotto. I always have broth in the fridge or freezer.

INGREDIENTS

  • 2 carrots
  • 2 onions
  • 3 cloves garlic
  • 3 celery stalks
  • 3 medium potatoes
  • 1 parsnip
  • 1 turnip
  • 2 fresh tomatoes
  • 3 tablespoons passata
  • Half cup parsley
  • 2 teaspoons salt
  • 2 tablespoons olive oil
  • 2 tablespoons nutritional yeast

METHOD

  1. Sauté the finely chopped onion, garlic and celery in olive oil for approximately three minutes until it begins to brown.
  2. Chop up the rest of vegetables in medium size pieces, add to pot of cooked onion, garlic and celery, along with the passata and cook for about two minutes (Be sure to use a large pot).
  3. Add 3 1/2 litres of water.
  4. Add two teaspoon salt.
  5. Bring the vegetables to boil and then reduce to simmer for one hour.
  6. After 30 minutes, taste, and add more salt if needed and add nutritional yeast for added flavour (optional).
  7. After an hour, if the broth still needs more flavour continue simmering for another 20 minutes to extract more flavour from the vegetables.
  8. Strain when cool.  Place liquid in a large bowl and the vegetables in another.
  9. Take one cup of the cooked vegetables and puree until smooth. Then and add this to the stock.
  10. Enjoy on it’s own as a broth, add some pasta or dumplings to it, or use for stock in risotto and other soups.

TIP – don’t throw away the rest of the vegetables. Use this as a base to a creamy potato and leek soup, or a pumpkin potato soup.  If you are not ready to use the vegetables to make up another soup, simply freeze it for next time.

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