By Nmami Agarwal
Vegetable broth is a reduced concoction of various vegetables which is hearty, flavourful and versatile. This recipe can be made by scraps of leftover vegetables or vegetables that are on the verge of going bad. Vegetable broth is perfect for any recipe’s base such as soups, curries, gravies and also pasta. It can be used as a soup too! With calorie content being negligible, this recipe is loaded with calcium, potassium and various minerals. The nutrients in vegetable broth heal stomach lining and help to produce collagen in our bodies. So here is a step-by-step guide to achieve the ideal vegetable broth.
SERVING SIZE: 1
CALORIES PER SERVING: 60-80 kcal
- 8 cups water
- 1 medium sized onion, unpeeled
- 2 cloves of garlic, squashed
- 4 white mushrooms, halved
- 2 carrots, peeled and cut into large chunks
- 2 stalks of celery, chopped
- 2 leeks, trimmed and cut into large chunks
- 1 big potato, halved
- 5 fresh parsley sprigs
- 2 fresh dill sprigs
- 1 bay leaf
- 1 teaspoon salt
- 5 black peppercorns
- Rinse all the vegetables well and place them in a large pot with water. Let the veggies come to a boil and then simmer down the heat. Leave the pot uncovered for a minimum of 1 hour.
- Adjust the seasonings according to the required flavour.
- Strain the broth. The vegetables may be reserved for puree.
- Keep the broth aside and allow it to cool down to room temperature.
Vegetable broth can be refrigerated for about 4 days. Try this recipe to oomph up the health and taste factor of any curry.