Cooking Tips

How to Make Vegetable Broth

4 June 2021

ingredients

2 teaspoons Salt

1 carrot, peeled

1 onion - skin on - cut in half

1 or 2 sticks celery

1 tomato

Mushroom stems if available 

1 - 2 tablespoons Mutti Tomato Paste

Fresh parsley stems

A sprig of thyme

1 - 2 bay leaves

equipment

A chopping board

Vegetable peeler

Kitchen knife

Stock pot - approximately 5 litres

Heat distributor mat - optional

Large metal spoon for skimming

Large wire strainer

Kitchen towel or muslin

Large ceramic or glass bowl or jug - 3 - 5 litres

Metal tongs

method

Step 1

Put all of the ingredients into the pot and add enough water to barely cover.

Set the lid askew, turn the heat to medium and bring slowly to the boil.

As soon as the liquid starts to boil, slow it down to the gentlest of simmers by lowering the heat.

Placing a heat distributor under the pot will help you regulate a slow heat.

Step 2

Skim off any scum that comes to the surface using a large metal spoon.   Be careful not to stir any scum back into the liquid.

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Cook for 20 - 30 minutes, keeping it at a steady simmer.

Step 3

Line a large wire strainer with dampened kitchen paper or muslin.  Place this over a bowl or jug big enough to receive all of the liquid.

Remove the larger pieces of vegetables from the soup pot with the tongs, and set aside. (These can be eaten while warm, drizzled with extra virgin olive oil, salt and pepper and a sprinkling of finely chopped parsley.)

Strain the remaining contents into the bowl through the stainer.

Allow to cool completely uncovered.

Step 4

When cool - place in the refrigerator for several hours or overnight. 

Step 5

If you are using the broth within 3 days after making it, return the bowl to the refrigerator.  If you expect to keep it longer than 3 days, freeze as described above.

source

Recipe by Elizabeth Peddey