fourservingsThere are countless number of flavor packed vegetable broth recipes. Many of them require that you get rid of the vegetables after straining the broth. In this recipe, I’ll be sharing with you my secret to extracting more flavor out of the vegetables before getting rid of them.
“The People who give you their food, give you their heart”
Majority of the savory recipes I came across for my toddler son required vegetable broth. Like most first time Moms who want to be in control of what their children eat, I decided to make mine instead of using store bought broth. His meals were richer,enhanced in flavor and healthier. Seven years down the line, I am never without vegetable broth. It enhances the flavor of soups, stews, stir fries, mashed potatoes, etc
What makes this recipe different?
After straining the broth, I always blend the vegetables and strain one more time using a cheesecloth. It does not make your broth bitter and it limits waste.
Recipes featuring Vegetable broth:
Vegetable broth
Ingredients
- 1 large onion
- 2 spring onions
- 1 garlic bulb
- 4 portobello mushrooms
- 3 large carrots
- 2 sprigs thyme
- 1 tsp pink peppercorns
- 1 tsp white peppercorns
- 1 handful coriander
- 2 inches chopped ginger
- 13 cups water
- 1 tbsp vegetable seasoning powder
Instructions
- Heat a large pot over medium heat. Once hot, add water and all the other ingredients except the vegetable seasoning powder.
- Cook for at least 45 minutes to an hour.
- Let it cool and pour over strainer into another clean pot. Set aside about 2 cups of the broth.
- Pour vegetables and the 2 cups of broth into a blender and blend till smooth. Strain with a cheesecloth and squeeze out the rest of the broth.
- Add vegetable seasoning to the broth and mix to incorporate. Store in the refrigerator for about 5 days or in the freezer for over 2 months.
