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Homemade Vegetable Broth
Vegetable trimmings, leek tops and celery are drawn out slowly into a clear, fragrant broth. Frozen in portions, it becomes the backbone of every soup and sauce in the house..
Cook time
75 min
Servings
8
Ingredients
8
Nutrition
per serving20 kcal
Calories
1 g
Protein
0 g
Fat
4 g
Carbs
Instructions
- 1
Roughly chop the carrots, celery and leek greens. Halve the onion with its skin on and char it briefly cut-side down in a large pot, which gives the broth color and depth.
- 2
Add the remaining vegetables, the parsley and the bay leaves, then pour in the cold water.
- 3
Bring the broth to a boil once, then let it simmer gently, uncovered, for 60 minutes so it stays clear.
- 4
Strain the broth through a sieve, season lightly with salt and let it cool. Divide into portions and freeze.
