Sunday, November 25, 2012

Vegetable Broth

Vegetable Broth
Quick-Fix Vegetarian, page 15

Makes 8 cups


2 Tbsp olive oil
2 onions, chopped coarsely
3 carrots, chopped coarsely
2 potatoes, quartered
3 celery ribs, chopped
4 cloves garlic, crushed
12 cups water
2 Tbsp soy sauce
1 cup fresh parsley, chopped coarsely
2 bay leaves
1/2 tsp salt
1/2 teaspoon peppercorns


  1. Heat oil over medium heat in a large stockpot. Add onions, carrots, potatoes, celery, and garlic. Cover and cook until slightly softened, about 5 minutes.

  2. Add water, soy sauce, parsley, bay leaves, salt, and peppercorns. Bring to a boil, then decrease heat to medium-low and simmer, uncovered, about 1 hour to reduce the liquid and to bring out the flavours of the vegetables.

  3. Strain the liquid through a fine-mesh sieve into another pot, pressing juices out of the vegetables.

  4. Portion the broth and store in the freezer.

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