Vegetable broth

Vegetable broth

By
From
Recipes for a Great Life
Makes
2 litres
Photographer
Greg Elms

This recipe makes a flavoursome base for soups or sauces, and can be used to cook rice when making a vegetarian risotto.

Instead of discarding the vegetables after you’ve made the broth, you can use them to make a vegetable purée. Remove the herbs before tipping the vegetables into a blender with a small knob of butter or a drizzle of olive oil. Whiz to a purée and serve with your choice of grilled fish or meat.

Ingredients

Quantity Ingredient
1 tablespoon olive oil
1 onion, finely sliced
2 carrots, finely sliced
2 celery sticks, sliced
2 1/2 litres cold water
2 sprigs parsley
1 clove
salt
freshly ground black pepper
1 small leek, sliced
2 sprigs thyme

Method

  1. Heat the oil in a large pot and stir-fry the onion until lightly browned. Add the carrots, celery and leek then stir-fry for 3 minutes. Add the water, herbs and clove, and season with salt and pepper. Simmer, uncovered, for about 20 minutes.
  2. Strain the broth and allow it to cool completely before storing. The broth can be refrigerated for 2–3 days or frozen for 1–2 months.
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Recipes for a Great life
health
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low-fat
low fat
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