How To Make Vegetable Broth
A good vegetable broth is a must-have for a lot of recipes. This is a quick and simple recipe that utilizes a lot of readily available vegetables.
Serves:
Ingredients
- 2tbspextra virgin olive oil
- 2medium yellow onions
- 1medium carrot
- 2leeks,white and light green parts only
- 2whole heads garlic
- 1medium parsnip
- 1medium turnip
- 1rib celery
- 1cupfresh flat leaf parsley
- 1tspwhole black peppercorns
- 6sprigfresh thyme
- 2bay leaves
- 1large tomato
- 1sprigrosemary
- salt
Equipments
Instructions
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Heat oil in a large pot over medium-high heat. Add onions and carrots and cook, stirring occasionally, until softened but not browned.
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Add leeks, garlic, parsnips, turnips, and celery and cook, stirring occasionally, for 10 minutes. Add 10 cups water, parsley, peppercorns, thyme, bay leaves, tomatoes, rosemary, and a pinch of salt; stir well.
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Bring to a boil, then reduce heat to medium-low, cover and simmer for 45 minutes.
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Arrange a fine mesh sieve over a large bowl, then strain broth through sieve, pressing on the solids to remove as much liquid as possible; discard solids.
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Cool broth quickly by placing the bowl inside a larger bowl filled with ice water.
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Stir often until cool, then transfer to airtight containers and refrigerate for up to 2 days.
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Alternately, freeze the cooled broth for up to 2 months.
Nutrition
- Calories: 208.65kcal
- Fat: 7.64g
- Saturated Fat: 1.13g
- Monounsaturated Fat: 5.07g
- Polyunsaturated Fat: 1.01g
- Carbohydrates: 33.89g
- Fiber: 7.05g
- Sugar: 9.07g
- Protein: 4.92g
- Sodium: 652.21mg
- Calcium: 167.18mg
- Potassium: 739.75mg
- Iron: 3.97mg
- Vitamin A: 259.42µg
- Vitamin C: 63.31mg
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