Veggie Broth
Make the broth. Warm it up and drink it by the cupful. Use it as the base for soups, stews, casseroles, gravy and even porridge. It doesn’t take much making, and these recipes should be guides only. Make it your way.
Makes 2 L (68 fl oz/8 cups).
Ingredients 14
2 onions, skin on, roughly chopped
5 stalks celery, roughly chopped
3 carrots, skin on, roughly chopped
3 garlic cloves, roughly chopped
2 l water
2 tbsp olive oil
2 bay leaves
1⁄2 tbsp black pepper, freshly ground
1⁄2 tbsp sea salt
80 g tomato paste
2 tbsp nutritional yeast, optional
Handful parsley, fresh, torn or very roughly chopped
Handful fresh rosemary, very roughly chopped
Handful thyme, fresh, torn or very roughly chopped
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Method 4
In a large heavy-based pot – ideally stainless steel – sauté the , , and in the .
Pour the over the veggies and add the , , , , (if using), , and .
Simmer over a medium heat for about an hour.
Strain out the veggies and jar the broth. It keeps in the fridge for approximately 2 weeks and freezes well for at least 6 months.
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Notes
3
