It's All In The Broth


Veggie Broth – A Step-By-Step Recipe

How many of you out there have made your own veggie broth from scratch?
Hmmmmm, I don’t see many hands. Okay then, let’s get started!

First, I’d like to preface by saying that when I first made my own broth from scratch, it was only because someone whom I trusted in the kitchen had made hers and swore by it. So, I can tell you that this is your foundation to great soups and other dishes.

For your veggie broth to be successful, you’ll need to have – well, um… veggies of course. As you make your meals for the week a’choppin’ up broccoli, carrots, onions and the like save – don’t compost those end pieces. Place them in a bag and keep them in the fridge (up to a week) until you’re ready.

Ideally you want to have a mixture of the following;

  • onions
  • carrots
  • celery
  • zucchini
  • brocolli

But, actually any veggies you have on hand will do the trick. I do recommend that you add onion AND garlic to your broth. Why? Well, it just adds so much flavor! So, if you’re shy one or two ingredients, you can suppliment from your fridge. Just cut off the ends of any of your veggies and chop real small.

2 parts water to 1 part veggies

When your done chopping veggies, get an 8 qt. pot and place the veggies and water inside and bring to a boil.

I like to add my dried herbs at this point. You can go crazy but, I usually add a tsp. each of the following;

  • Marjoram
  • Rosemary
  • Basil
  • Thyme
  • Oregano
  • Celery Seed

Salt and pepper to taste (for a benchmark I would add 1 tsp. of each)

Turn down immediately and place a tight fitting lid on top, reduce head to low. Set timer for 1 hour and walk away. Nothing to see here!

The lid will be suctioned tight to the pot. Lift off and pour everything into a fine mesh strainer over a pot. Take a wooden spoon and mash the cooked veggies against the mesh. This extracts the broth and some of the pulp into the pot. Scrape from underneath the mesh strainer and add to the broth.

If you have a compost add the leftover veggie mash to it now. Otherwise you can throw it out in the garden or if you must in the trash.

Now the veggie broth is finished and you can go ahead and make your soup or other dish that calls for broth or, what I like to do, is pour it into a container and freeze it for later use.

Next post I’ll cover making chicken and fish stock.

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One Response

  1. Love your Recipes!

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