Vegetable Broth

Confession: I have used vegetable broth cubes (organic, but still…) for years, when making squash or other vegetarian soups. I have consistently made chicken stock, but just never made the time to make my own vegetable broth. By the way, the difference between stock and broth is just a matter of bones - stock has them, broth does not.

It turns out that it is pretty darn easy to make. I learned from one of my friend Hannah’s newsletter to save all leftover vegetable cuttings in a bag in the freezer - adding in the fennel fronds, onion skins, carrot ends, etc. as you are cleaning up while cooking. Here is what mine looks like:

To make the broth you just cut up a few onions, carrots and celery (it is fine to just use one of these, use what you have) and saute them in some avocado or coconut oil. After a few minutes, add garlic and any other leftover vegetables you have on hand (I even added turmeric this last time) and once they have cooked for a few minutes, add in some (or all) of your frozen vegetables. I added in one of these bags. You an of course make it without the frozen bits.

Cover generously with water. Bring to a boil. Then reduce heat to low and simmer, uncovered, for a few hours. The more the broth reduces, the more flavorful it will be. Drain out the broth into a bowl with a colander in it. If you really want to get out all of the vegetable matter, line the colander with cheesecloth.

I do not always reduce it this long! I have also just cooked it for an hour and it was still wonderful.

I use it as the base for squash soup, vegetable root soup, Gypsy Soup, or any other vegetarian soup. It is also great as a substitute for water when cooking rice.