Here’s how to make a vegetable broth, which can be used as a basis for many other soups and dishes. Vegetable stock cubes have neither the taste nor the virtues of homemade vegetable broth. Did your vegetables fade before you could eat them? Turn them into soup!
Vegetable stock is a good idea for a light and digestible hors d’oeuvre. It can be done using any vegetables, or just those you have at hand. You can enjoy vegetable broth in the fall season because the stock price of vegetables is so low.
The ingredients of a vegetable broth
In a vegetable broth you’ll generally find leeks, carrots, one onion, one stalk of celery, fennel, two cloves of garlic and various herbs: thyme, rosemary, marjoram, sage, bay leaf, parsley, cilantro, basil… There are also packages sold in stores, filled with fruits and vegetables. Of course, add a little salt and, if you like, a few cloves to that list. Vegetables such as turnips, mushrooms, cauliflower and red peppers give a stronger taste to the broth.
Preparation of a typical vegetable broth
In a large pot, put the peeled vegetables cut into pieces into water. Peel the garlic cloves but leave them whole. Once the water is boiled, cover and simmer for one hour. Uncover and reduce for another hour, until the broth is sufficiently concentrated. Strain the broth with a sieve covered with a clean cloth. Keep your remaining vegetables for delicious purees.
For a richer taste, you can grill your vegetables in the oven before cooking them in water. Add a little olive oil during grilling if your goal is not to watch your diet!
Vegetable broth freezes very well. Use freezer bags from 8 to 16oz (25 to 50cl) to freeze individual portions.
Picture by Anita Sarkeesian