EVERY GOOD SOUP DESERVES A GOOD BASE.
Vegetable broth is a great source of vitamins and minerals, and for those who have a hard time digesting the fiber in vegetables, this is a great way to get all the nutrients while working on improving your digestion.
This is my staple recipe. You can always add or remove ingredients as you like, based on the flavor profile you are looking for. Don’t like garlic? no problem, remove it! Want to add some different fresh herbs? Go for it!
Remember, If you don't start with a good base, your soup or stew just isn't going to be as good as it could be!
Here are some of my recipes using vegetable broth
I hope you enjoy this simple and nourishing recipe!
Basic Vegetable Broth
Every good soup begins with a good base!
- 1 to 2 onions
- 2 to 3 carrots
- 3 to 4 celery stalks
- 1 bay leaf
- 1 small bunch fresh parsley or any herb (optional but adds lovely flavor)
- 2 cloves of garlic
- 1-inch piece of ginger
- 1 teaspoon black peppercorns
- 1/2 tsp turmeric powder or 1-inch piece fresh turmeric
- good quality salt to taste
- Feel free to throw in any leftover veggie peels, stems, etc. you have. I often use my broccoli stems, zucchini skins, and other scraps and utilize them here. Don't let anything go to waste!
- Wash your vegetables and give them a rough chop.
- Throw your veggies into a big soup pot and cover with water and bring to a simmer. Cover the vegetables with enough water that you can easily stir them in the pot. Less water means that your stock will be more concentrated; more water makes a lighter-flavored stock. Set the pot over medium-high heat and bring it to just under a boil. Once you start to see some bubbling around the edges of the pot, turn the heat down to low.
- Simmer for about 1 hour. Give it a stir every now and again to circulate the vegetables.
- Take the pot off the stove and remove all the vegetables with a slotted spoon. Strain the broth and store in the fridge or you can let it cool completely and freeze.
- Wash your vegetables and give them a rough chop. If you are keeping the skin on, use organic vegetables.
- Throw your veggies into a big soup pot and cover with water and bring to a simmer. Cover the vegetables with enough water that you can easily stir them in the pot.
- Close your instant pot, set valve to sealing, and use the manual function on high pressure with a cook time of 20 minutes.
- You can let the pressure release naturally or manually, your choice.