Basic Vegan Intense Vegetable Broth
Makes 2 Quarts
Heat oil in a soup pot. Add onion, celery, carrots,
scallions, garlic, parsley, thyme, and bay leaves.
Cook over high heat for 5 to 10 minutes,
stirring frequently. Add salt and water and bring
to a boil.
1 tablespoon olive oil
2 stalks celery, including some leaves
2 large carrots
8 cloves garlic, minced
8 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
1 teaspoon salt
2 quarts water
OPTIONAL:1 large onion
1 bunch green onions, chopped
Directions
Prep15 m
Cook 35 m
Ready In 50 m
Chop scrubbed vegetables into 1-inch chunks.
Remember, the greater the surface area, the more quickly
vegetables will yield their flavor.
Heat oil in a soup pot. Add celery, carrots, scallions, garlic,
parsley, thyme, and bay leaves, (onion).
Cook over high heat for 5 to 10
minutes, stirring frequently.
Add salt and water and bring to a boil. Lower heat and simmer,
uncovered, for 30 minutes.
Strain. Discard vegetables. Allow to cool, and save in containers.
Freeze the liquid for use in future recipes calling for vegetable
stock. Leave room in container as frozen liquid expands.
Other ingredients to consider: Tomatoes, tomato paste, mushrooms,
eggplant, asparagus (butt ends), corn cobs, fennel (stalks and
trimmings), bell peppers, pea pods, chard (stems and leaves),
celery root parings, marjoram (stems and leaves), basil, etc.
=================================================
You must be logged in to post a comment.