Vegetable Broth
A good vegetable broth is invaluable in the plant-based kitchen. It forms the core flavors of soups, stews and rice dishes; it becomes the soul of the food you create.
My standard recipe for creating a tasty broth is versatile – using different vegetables and different amounts is fine. In fact, I often add different seasonal ingredients to the mix to create specific types of broth that highlight a specific flavor. For example, I like to add the skin and seed core from pumpkins to make a tasty pumpkin broth I use when making pumpkin soup or pumpkin risotto. Or
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A good vegetable broth is invaluable in the plant-based kitchen. It forms the core flavors of soups, stews and rice dishes; it becomes the soul of the food you create.
My standard recipe for creating a tasty broth is versatile – using different vegetables and different amounts is fine. In fact, I often add different seasonal ingredients to the mix to create specific types of broth that highlight a specific flavor. For example, I like to add the skin and seed core from pumpkins to make a tasty pumpkin broth I use when making pumpkin soup or pumpkin risotto. Or during the spring months, I save asparagus trimmings and add them to the broth to elevate the asparagus flavor. The same strategy is effective with mushrooms, carrots and tomatoes.
This nonfat vegetable broth keeps about 5 days in the refrigerator and up to 6 months in the freezer. You can save storage space by reducing the broth to about one half its original volume. The concentrate only needs a bit of water added when you begin cooking with it.
Difficulty: simple
Yield: makes about 2 liters (2 quarts)