Home Made Vegetable Broth

Home Made Vegetable Broth, mc2creativeliving.com

Home Made Vegetable Broth

With the cold season ahead (although right now it is extremely hot for September)  comes the wonderful time for eating soup. That’s really the only thing I enjoy about Fall and Winter. The end of the summer is really the perfect time to harvest the vegetables in your garden (or buying from a local farmer) and turning them into soups and potages, freezing them for later use in the winter.

Home Made Vegetable Broth, mc2creativeliving.com


To make soup, you need broth, chicken broth, beef broth or vegetable broth. Home made anything is always better, right!?! But it is even more so for vegetable broth. I find that commercial bought vegetable broths taste bland, almost like water, really, not to mention the price for good quality is quite ridiculous when you think of it.

Home Made Vegetable Broth, mc2creativeliving.com

Making vegetable broth is so easy, in fact, if you can boil water in a pan, you can make vegetable broth. You can use almost any vegetable to make a broth, but the most common ones are without a doubt a combination of onions, garlic, carrots and celery. Add water, herbs and spices, simmer for a couple hours, strain and you’ve got yourself a wonderful vegetable broth.

Home Made Vegetable Broth, mc2creativeliving.com

Simple enough, right? You can use fresh veggies (in this case I did) but here is the best part! You can use your veggie scraps, and your not so pretty veggies in the back of the refrigerator.  When I cook, I keep the ends of veggies, peels and leaves that I would normally discard, throw them in a freezer bag and when I’m ready, I use them to make broth. Use your onion peels too, they give a nice deep colour to your broth.

Home Made Vegetable Broth, mc2creativeliving.com

Home Made Vegetable Broth
 
Author:
Recipe type: Soups
Prep time:
Cook time:
Total time:
 
Ingredients
  • 10 cups of water
  • 2 carrots (cut in big chunks)
  • 2 celery stocks (cut in big chunks)
  • 2 onions with peel (cut in quarters)
  • 1 clove of garlic (smashed with the skin on)
  • 1 sprig of oregano
  • 1 sprig of rosemary
  • 1 bunch of fresh parsley
  • A few basil leaves
  • 2 bay leaves
  • 1/2 tsp of paprika
  • Pinch of salt
  • 1 tbsp of whole black peppercorns
Directions
  1. Bring to a boil, then reduce heat, cover and simmer for 2 hours.
  2. Remove all the veggies and herbs.
  3. Strain the broth in a colander with small holes or use a cheese cloth.
  4. The broth can be used right away, kept in the fridge for a couple of days or frozen for later use.

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