About This Recipe
Use this vegetable broth for all of your soups and stews. Make a batch and keep it in the freezer for whenever you need it. It's a building block for other healthy recipes that's better (and better for you) when it's homemade.
Purchased vegetable broth is often high in sodium; make your own to adjust any salt to your taste, if you want to add it at all. If you're building on this broth to make a soup, adjust the seasoning as you go. Homemade broth not only helps you control your sodium intake, it can boost your hydration.
Makes about 2 quarts (2 L)
- 1 Tbsp (15 ml) olive oil
- 8 carrots, peeled and chopped
- 6 shallots, peeled and chopped
- 2 onions, peeled and chopped
- 1 fennel, chopped
- 3 celery stalks, chopped
- 1 Tbsp coarsely ground black pepper
- 5 sprigs thyme
- 1 bay leaf
- 10 cups water
Step 1Add the olive oil to a large pot and add the carrots, shallots, onions, fennel, then celery, along with black pepper, thyme, and bay leaf.
Step 2Cook covered over medium heat for about 10 minutes, stirring occasionally. Cover with the water and simmer, loosely covered, for about 40 minutes. The liquid will be somewhat reduced, to barely cover the vegetables (which will have expanded but aren't disintegrating — you don't want a too-thick murky broth). Strain and reserve the liquid. Use immediately; keep it, covered, in the refrigerator for up to 5 days; or freeze it for up to several months.
About the author
Beyond the Broth: Soups
Soups are your secret to get more nutrition into every delicious meal.
This cashew purée recipe from Akhtar Nawab can be made in advance; it adds richness to soups, stews, rice dishes, and more.
This marinade is extremely versatile and works well on hearty vegetables, tofu, and tempeh. It has a little bit of everything — garlic (well, a lot), citrus, greens. I like how herbaceous it is, and the honey, tamari, and ginger help any ingredient caramelize beautifully. Use this marinade before roasting vegetables (Brussels sprouts are especially delicious).