Bursting with the natural flavors of a variety of fresh vegetables, this broth serves as the perfect base for soups, stews, sauces, and more. Our Vegetable Broth recipe combines the richness of garden-fresh vegetables, simmered to perfection and then freeze dried to preserve their vibrant flavors and nutrients. With the convenience of freeze drying, you can now enjoy the depth of flavor and nutritional benefits of homemade Vegetable Broth anytime, anywhere.
Homemade vegetable broth without chemicals: This is the best way to prepare it!
INGREDIENTS:
3 Carrots
1 Leek
2 Parsnips
2 Root Parsley
1 Onion
2 Cloves Garlic
1/2 Kohlrabi
1/2 Celery stalk and its leaves
1 Turmeric root
A Handful of Parsley
80 Grams of Salt
Pepper or peppercorns to taste
DIRECTIONS
- First, wash the vegetables well. You don’t want to simmer any dirt or sand in your stock!
- Next, chop them. The shape isn’t important – you just need to break them down enough so that they fit neatly in your pot.
- Then, simmer. Add the vegetables to a large pot with the salt, bay leaves, and peppercorns. Add 10-12 cups of water and simmer, covered, for 1 hour.
- Finally, strain the stock through a fine mesh strainer to remove the vegetables and peppercorns.
Freeze dry according to machine instructions. This recipe is great to adjust based on your favorite veggies or scraps on hand. Here are a few other suggestions:
Avoid cauliflower, broccoli and cabbage as it can make the broth bitter.
