Couple of years ago I saw my girlfriend collecting fresh onion and carrots leftovers and putting those into the freezer to make a quick vegetable broth. “Yes, I freeze them and make a vegetable broth later” she responded to my totally questioned look. “Weird… Can’t she afford making the broth from vegetables, not leftovers” I though to myself but didn’t say anything. Two years later, making the easy vegetable broth from vegetable leftovers. Thank you, girlfriend!
Why make Vegetable Broth?
Vegetable broth is a great base for virtually any soup or stew, it enhances the taste and color. You can also add it to any meat stew or even mashed potatoes(I did and my family loved it). You can also just drink it cold or warm.
So, Next time you cook, don’t trash you veggies leftovers. Put those carrots, onions, bell peppers, cilantro, turnips pieces into a zip-lock back and throw it in the freezer. Once you have enough, you can make great vegetable broth. Here is my 15 minutes vegetable broth recipe.
15 Minutes Vegetable Broth Recipe
Ingredients:
- 1 cup frozen vegetables
- 2-3 cups of water
- pinch of salt
- pepper
- 1 bay leave
15 minutes Vegetable Broth Instructions
- Combine vegetables and water in a medium size pot.
- Bring to boil, add salt, pepper and bay leave.
- Cook for 5-7 minutes.
- Let the broth cool and strain it using fine mesh strainer.
Usage:
You can use the broth as a base for any recipe that requires broth. I like to substitute chicken broth with vegetable broth when making soups or stews.
More recipes:
Moroccan Lamb Tajine
Storage instructions:
Store the cooked broth in airtight container for 5 days in the fridge or up to 2 month in the freezer.
