Veggie Broth

Introduction

History

Veggie broth has been a staple in many cuisines for centuries, with variations found in cultures around the world. It is often used as a base for soups and stews, adding flavor and nutrients to dishes.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Roasting the vegetables before simmering them in water adds depth and richness to the broth.

- Save vegetable peelings and trimmings in a bag in the freezer until you have enough to make a batch of broth.

- Customize the broth by adding different herbs and spices, such as thyme, dill seeds, and allspice.

Serving Suggestions

Use veggie broth as a base for soups, stews, risottos, and sauces. It can also be used to cook grains like rice and quinoa for added flavor.

Cooking Techniques

Roasting the vegetables before simmering them in water adds depth and richness to the broth.

Ingredient Substitutions

Feel free to use any vegetables you have on hand for this recipe. The more variety, the better the flavor of the broth.

Make Ahead Tips

Veggie broth can be made ahead of time and stored in the refrigerator for up to a week, or frozen for longer storage.

Presentation Ideas

Serve veggie broth in a bowl with fresh herbs sprinkled on top for a beautiful presentation.

Pairing Recommendations

Pair veggie broth with crusty bread and a simple salad for a light and satisfying meal.

Storage and Reheating Instructions

Store veggie broth in an airtight container in the refrigerator for up to a week, or freeze for longer storage. Reheat on the stovetop or in the microwave before using.

Nutrition Information

Calories per serving

Calories per serving: Varies depending on the amount consumed.

Carbohydrates

Carbohydrates: Varies depending on the vegetables used.

Fats

Fats: Negligible amount, as this is a vegetable-based broth.

Proteins

Proteins: Negligible amount, as this is a vegetable-based broth.

Vitamins and minerals

Veggie broth is rich in vitamins and minerals, depending on the vegetables used. It can be a good source of vitamin C, vitamin A, potassium, and other nutrients.

Alergens

Allergens: None, unless specific allergens are present in the vegetables used.

Summary

Veggie broth is a low-calorie, nutrient-rich option for adding flavor to dishes without adding extra fat or sodium.

Summary

Veggie broth is a flavorful and versatile base for many dishes, adding depth and richness to soups, stews, and sauces. This homemade version is easy to make and a great way to use up leftover vegetables and trimmings. Enjoy the delicious taste and nutritional benefits of this homemade veggie broth in your favorite recipes.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a simple yet flavorful recipe for veggie broth that my dear friend, Mrs. Jenkins, shared with me many years ago. Mrs. Jenkins was a remarkable cook, and I always admired the way she could transform humble ingredients into a delicious meal.

I remember the day she invited me over to her cozy kitchen to show me how to make her famous veggie broth. As soon as I walked in, I was greeted by the warm aroma of simmering vegetables and herbs. Mrs. Jenkins had all the ingredients laid out on the counter, and she began to explain the process to me with a twinkle in her eye.

She started by chopping up an assortment of fresh vegetables – carrots, celery, onions, leeks, and garlic. Mrs. Jenkins taught me that the key to a good veggie broth was to use a variety of vegetables to create layers of flavor. She then added some herbs – thyme, parsley, and bay leaves – along with a generous pinch of salt and pepper.

As the vegetables and herbs sizzled in the pot, Mrs. Jenkins told me about how she learned to make veggie broth from her own grandmother. She recalled how her grandmother would gather leftover vegetable scraps and herbs from the garden to make a flavorful broth that could be used in soups, stews, and sauces. Mrs. Jenkins said that her grandmother believed in using every part of the vegetable and never letting anything go to waste.

I listened intently as Mrs. Jenkins shared her family's tradition with me. She then added water to the pot and brought it to a gentle simmer. Mrs. Jenkins explained that the key to a good veggie broth was to simmer it slowly to extract all the flavors from the vegetables and herbs. She said that patience was the most important ingredient in any recipe.

As the broth bubbled away on the stove, Mrs. Jenkins and I chatted about life, family, and food. I felt a sense of comfort and contentment being in her kitchen, surrounded by the savory scent of simmering vegetables. Mrs. Jenkins had a way of making even the simplest of recipes feel special and meaningful.

After a few hours of simmering, Mrs. Jenkins strained the broth through a fine-mesh sieve, discarding the vegetables and herbs. The resulting liquid was a rich, golden broth that smelled heavenly. Mrs. Jenkins poured me a steaming bowl of broth to taste, and I was blown away by the depth of flavor and complexity. It was far superior to anything I had ever tasted from a store-bought carton.

From that day on, I made Mrs. Jenkins' veggie broth regularly in my own kitchen. I followed her recipe to the letter, using a variety of fresh vegetables and herbs to create a flavorful broth that was versatile and delicious. I used it as a base for soups, risottos, and sauces, and it always added a touch of homemade goodness to my dishes.

Over the years, I passed Mrs. Jenkins' veggie broth recipe down to my own children and grandchildren. I shared the story of how I learned to make it with them, just as Mrs. Jenkins had done with me. I told them about the importance of using fresh ingredients, cooking with love and patience, and never letting anything go to waste.

Mrs. Jenkins' veggie broth recipe became a staple in our family, a tradition that connected us to the past and brought us together around the dinner table. It was a simple yet powerful reminder of the joy and comfort that food can bring to our lives. And every time I make a pot of veggie broth, I think of Mrs. Jenkins and the special bond we shared in her cozy kitchen.

Categories

| Apple Recipes | Better Digestion Recipes | Carrot Recipes | Celery Recipes | Leek Recipes | Lemongrass Recipes | Mushroom Recipes | Onion Recipes | Pear Recipes | Vegetable Stock And Broth Recipes |

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