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Vegetable broth

gluten free, vegetables Sep 18, 2018

 

There is nothing better than the aroma of a good stew on the stove. What a smell!

The key to this and many recipes is a good broth. I know it can be annoying to make, but if you dedicate a bit of prep time you can freeze and use it whenever you need it!.

 

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Vegetable broth

  • Prep Time: 15 min
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 min
  • Yield: 1'5 litres
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Ingredients

  •  2 litres of water
  •  1/2 onion
  •  1 leek
  • 1 sprig of celery
  • 2 medium carrots
  • 1 turnip       
  • 1 small green pepper
  •  1 potato
  •  1 tomato
  • 4 mushrooms (any kind)
  • 1 bay leaf
  • A few strands of saffron
  • seaweed Kombu, about 5cm (optional)
  • 1 tablespoon Olive oil
  • Salt
  • 1 tablespoon miso (optional)

Instructions

  1. Cut all vegetables well (precision not necessary)
  2. In a large pot sauté the onion, leek and carrots with a bit of olive oil for 5 minutes
  3. Add the rest of the vegetables and the water (Note you can also add any other neglected vegetables that you might have in the fridge)
  4. Boil the vegetables at least 1 hour and strain
  5. If you want to give it more flavor add a tablespoon of miso (which has probiotics) but only after it has been removed from heat so you don’t boil away the good bacteria

Original recipe of Teresa Carles

From : “Libro Recetas y principios de la cocina vegetariana“.

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