There's nothing more simple than homemade broth.
Veggies + water + time (and sometimes thyme) = FLAVOUR!
It's this FLAVOUR that adds richness to homemade soups! You can sip this broth like a hot cup of tea, you can add it to your cooking in so many savoury dishes as a substitute for water, or you can freeze some for your next cooking blitz.
Your broth can be as simple or as elaborate as you want. Sometimes I don't have a huge veggie and herb selection, so my broth is simple. Let me assure you, that doesn't mean the flavours are simple! You can use fresh veggies and herbs, dried herbs, frozen leftover veggie scraps. I like to keep a ziplock bag of veggies in the freezer, when it's full, it's broth time!
Today I share with you an incredibly tasty vegetarian broth. If you are looking for a vegan option, just omit the parmesan rind!
Preparation time: 15 minutes prep + 2 hours of simmering
Makes: Enough broth for 2 large soup recipes
- 2 tbsp olive oil
- 2 onions, peeled and largely chopped
- 1 garlic bulb, peeled and roughly chopped
- 5 carrots, chopped
- 5 celery stalks, chopped
- 2 bay leaves
- 1 tbsp peppercorns
- 2 tbsp of dried thyme (or a few fresh sprigs)
- 2 parmesan rinds (more or less, that's what I had on hand)
- Water to cover
Heat the oil over medium heat in the bottom of your largest pot (I have a 9L stockpot, but you can half the recipe in order to fit in your largest saucepan). Add the onions to the hot oil and allow them to gently brown for 5 minutes (flavour!), add the garlic, carrots, and celery, allowing the mixture to gently brown for another 5 minutes. Add remaining ingredients (bay leaves, peppercorns, thyme, parmesan rinds and water). Bring to a boil and reduce the heat immediately allowing it to simmer for 2 hours, stirring occasionally (this ensures the parm doesn't stick to the bottom and the flavours get equal distribution).
Allow the mixture to cool completely so you don't burn yourself, and then strain with a sieve into a large bowl. Enjoy a warm cup immediately or whip up your favourite soup! This broth can be stored in the fridge for 4 days or in the freezer* for a few months.
*If you choose to freeze, leave 1/4 of the container empty at the top as the liquid will expand as it freezes.