Soups are rich in the vitamins, minerals and other nutrients that your body needs to keep you going, especially in the colder months.
This aromatic broth is super easy to make and versatile. You can serve it with noodles, rice, potatoes, tofu, dumplings, add some green veggies … or drink clear, straight from the cup.
Nothing warms up and nourishes as good as this soup!
How to make vegetable broth?I use vegetable broth daily and in most of my recipes. It’s easy to make, healthy, and it tastes so much better than it’s store bought versions.
To prepare tasty broth all you need are the base vegetables: onions, carrots and celery stalks plus some herbs and spices.
Ingredients I use in basic vegetable broth[ yield : 6 cups of broth ]
– 8 cups of cold water
– 2 tbsp olive oil
– 4 carrots
– 4 celery stalks
– 4 onions or shallots
– 6 garlic cloves
– 2 parsley roots or parsnips
– a bunch of fresh parsley
– 3 dried porcini mushrooms
– 2 bay leaves
– a few spring of fresh thyme and rosemary
– salt and pepper
– 2 cups of vegetable scraps, optional
Instructions:1. Heat the olive oil in a large pot over medium heat.
2. Add chopped onions, celery, parsley root, whole garlic cloves and carrots – cook until softened, about 5 minutes, stirring often.
3. Add the water, bay leaves, porcini mushrooms, fresh parsley, rosemary and thyme. Season with salt and pepper.
Reduce heat to low and simmer, partially covered, for 30 minutes.
4. Pour the broth through a fine mesh strainer into a bowl or pot and discard solids or save for other recipes [ you can use them to prepare sandwich spreads or vegan meatballs and meatloafs ].
Zero waste versionDid you know that vegetable broth can be made with vegetable scraps?
If you don’t like to waste anything in your kitchen [ I know I don’t! ], keep all your carrot peels and tops, onion ends, wilted greens, mushroom stems, herb stalks and not so fresh looking leftover veggies in the zipper bag, in the freezer. Keep adding your scraps until the bag is full.
To make a broth simply sauté the scraps in little olive oil, cover with cold water, season with salt and pepper and simmer for 30 minutes.
Pour the broth through a fine mesh strainer into a bowl or pot and discard solids.
How to spice up your broth?Today we are preparing an asian inspired broth using star anise, ginger, soy sauce, dried shiitake mushrooms and chili.
Aromatic winter broth
- medium size cooking pan
- 4 cups vegetable broth
- 1 tbsp sesame oil
- 2 shallots cut in half
- 4 slices fresh ginger
- 1 tbsp soy sauce
- 3 cloves garlic whole
- 1 red chili
- 4 star anise
- 5 shiitake mushrooms dried
- 2 portions noodles to serve, for gluten free option use rice noodles
- 2 tbsp green onions finely chopped
- Heat up oil in a medium size pan
- Add shallots, star anise, ginger and garlic cloves
- Sauté for a minute or two, stirring occasionally than pour the vegetable broth into the pan
- Add soy sauce, mushrooms, and a whole, uncut chili
- Cook for 20 minutes on low heat
- In the meantime, in a separate pan, boil lightly salted water. Add the noodles and cook according to directions on the packaging
- Divide the drained noodles between the bowls, keeping some aside for second helpings, then ladle the broth over them
- Serve with chopped green onions
38 kcal | Carbohydrates 8 g | Protein 1 g | Fat 2.5 g | Fiber 2 g
How to store vegetable broth? Once the broth has cooled, transfer it to an airtight glass or plastic container or freezer bags and store it in the freezer.
Best way is to freeze it in smaller portions [ 2-4 cups of broth, that way you don’t have to thaw all the broth every time you use it ].
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @vitobites on Instagram and hashtag it #vitobites.
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