There are many recipes out there on how to make vegetable broth. If you want a consistent flavor, do not use the recipe we are about to present. Instead, try the one from Whole Foods. However, if you want a no-muss, no-fuss broth that will taste delicious every time, read on:
You will need:
- A freezer
- Properly washed vegetable scraps. Great veggies for broth include carrot heads, celery, onion skin, leeks, mushrooms, parsnip ends, those tiny little garlic cloves that don’t get used, and bell peppers. Veggies you should not put into this broth under any circumstances include cabbage, broccoli, cauliflower, or Brussels sprouts. Basically, don’t use anything that will leave the broth tasting bitter.
- Properly washed herbs like parsley, basil, rosemary, or thyme. You can also include tomatoes.
- Bay leaves
- A large pot
1. As you cook in your kitchen, set aside these vegetable scraps by placing them in the freezer. Be sure nothing you save is rotted or moldy. When you get about 3 cups of vegetables, it’s time to make broth.
2. Put the scraps in a large pot, add two basil leaves and 7 cups of water.
3. Let the mixture simmer uncovered for 1 1/2 hours. Add salt and pepper if you wish.
4. Turn off the heat and let the broth cool down.
5. Strain the vegetables out of the broth using a mesh strainer or cheesecloth.
*Note: If you are okay with making this broth vegetarian instead of vegan, freeze your parmesan cheese rinds separately. Once the broth is strained, pour it into a clean pot and simmer with the cheese rinds.
Let them break up into the soup for a flavor boost.
We hope all of those vegans and vegetarians out there will give our broth a try. And remember, we have both vegan and vegetarian options on our menu, so be sure to visit Portland Kettle in downtown Portland to try them out.