Three Nutritious Vegetable Broth Recipes

by Melissa Chichester

Broth is one of the easiest and nutritious foods we can make. Whether we use it as a base for soups or drink it as is, broth provides a punch of nutrients that help nourish the body. We have three vegetable broth recipes for you, each one a little bit different than the next. Who knew vegetable broth was so versatile?

Easy Slow Cooker Vegetable Broth Recipe

The best part about making vegetable broth? You don’t really have to measure – you can use scraps of vegetables that have been saved in the freezer or vegetables that are not quite fresh enough for cooking, but still have life left.

To make this nutritious vegetable broth, you will need about three pounds of vegetables.

Ingredients

  • 10 cups water
  • 1 onion, chopped
  • 4 cloves garlic
  • 5 celery stalks, chopped
  • Fresh thyme (handful)
  • Fresh rosemary (handful)
  • Fresh parsley (handful)
  • Sea salt, to taste
  • Black pepper, to taste
  • 2 bay leaves

Note: Skins can be left on all vegetables.

Directions

After washing the vegetables, add all ingredients to your slow cooker. Cook on low for about ten hours, until the vegetables are very tender. Remove the lid and let cool. Before straining, press the vegetables with a flat, wooden spoon to extract more flavor and nutrients.

Set a colander on top of a large bowl, in or near the kitchen sink. Carefully pour the mixture into the colander. Discard (or compost!) the cooked vegetables.

Store in an airtight container and use within five days, or freeze for up to one month.

Italian Vegetable Broth Recipe

This vegetable broth has an Italian twist, and a secret ingredient: a rind of parmigiano reggiano!

Ingredients

  • 12 cups very cold water
  • 3 medium carrots, chopped
  • 3 cloves garlic
  • 2 celery stalks, chopped
  • 1 tomato, ribs and seeds removed
  • 1 zucchini, chopped
  • 1 golden potato, chopped
  • 1 rind parmigiano reggiano
  • Fresh parsley (handful)
  • Fresh basil (handful)
  • 2 bay leaves
  • 1 tablespoon peppercorns
  • Salt to taste

Directions

After washing the vegetables, add all ingredients to a large pot on the stovetop. Cover with the lid and turn heat to low. Cook for three to four hours. The water should start to simmer but not boil.

When the broth is ready, set a colander on top of a large bowl, in or near the kitchen sink. Carefully pour the mixture into the colander. Discard (or compost!) the remains. The broth should be used within 5 days when stored in the fridge.

Spicy Turmeric Cleansing Broth Recipe

This fragrant and refreshing broth contains some of the most healthful spices out there, plus it tastes simply delicious.

Ingredients

  • 4 cups water
  • 4 cups chicken or vegetable stock
  • 1 tablespoon ghee
  • ½ diced onion
  • 2 tablespoons fresh ginger
  • 4 garlic cloves, minced
  • ¼ teaspoon mustard seed
  • 1 teaspoon coriander
  • 2 ½ tablespoons turmeric
  • ¼ teaspoon cayenne pepper
  • 3 teaspoons fresh lemon juice
  • 1 teaspoon chopped cilantro
  • 1 ½ teaspoons cumin
  • Salt, to taste

Directions

Using the ghee, saute the garlic, onions, and ginger over low heat until the onions are clear. Do not burn!

Add all other ingredients to a large pot and simmer for about 30 minutes. Enjoy as is or store in the fridge for up to five days until you are ready to use it.

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