The Vegetable broth it’s a basic preparation with waterfall And fresh vegetables genuine, greet rich in vitamins from the home cooking. Essential make numerous recipes and who approaches the weaning of the newborns! Enough few ingredients : carrots, onions, celery And tomato, aromas of your choice, without salt And slow cooking. The perfume divine of vegetable soup will quickly flood the kitchen and is ready quickly ! Exquisite to taste spoonful after spoonful, maybe a sprinkling of cheese. Or cook the pasta; and of course you can use the vegetable broth for risotto or soups, veloutés, soups! In this way it becomes excellent vegetarian alternative to the classic meat broth ideal for vegans or simply those looking for one lighter neutral base!
Like any traditional preparation they exist different versions. Today I give you what I consider to be the Perfect recipe for a Vegetable broth tasty And delicate ; which takes inspiration frommy mother’s ancient traditional recipe . To which I added small ones Secrets which I will illustrate with the step by step photo learned during the various cooking courses from ChefFirst of all, use it seasonal ingredients and that they are very fresh. You can too add vegetables to taste . For example tufts of spinachblack cabbage, cabbage, zuchinis. Or remove the ingredient which you prefer least. The best thing is you can prepare in large quantities keep it in the fridge And freeze it in practical single portions, with the same method as Minestrone and Vegetable Puree! Follow me and you will prepare the Best homemade vegetable broth ever!
Discover also:
Stracciatella (you can make it with this vegetable broth!)
Vegetable broth recipe
| Preparation | Cooking | Total |
|---|---|---|
| 15 minutes | 1 hour | 1 hour and 15 minutes |
| Cost | Kitchen | Calories |
|---|---|---|
| Italian | 45 Kcal |
Ingredients
| Quantity for 4 people |
|---|
|
How to make vegetable broth
First of all, wash the carrots, peel them and cut them in half lengthwise, wash the celery and leave it whole, peel the onion and cut them in half, inserting the cloves into the pulp which you can also not use if you want, although believe me, they give a divine scent!
Then add all the vegetables to the pot
Finally add peppercorns and bay leaves
Then cover everything with 6 liters of cold water:
At this point, bring everything to the boil, then lower the heat to minimum and simmer for approximately 1 hour with the lid on.
Finally, after the indicated time, filter your vegetable broth with a narrow mesh strainer:
At this point yours Vegetable broth it’s ready to be enjoyed!
How to serve vegetable broth
If you are using vegetable broth for weaning or newborns, leave it without salt of course, but if you need to serve it, add salt to taste.
Excellent hot and steaming both plain and with a sprinkling of parmesan.
You can cook pasta inside, or delicious Passatelli, Canederli; Tortellini if you don’t have meat broth or egg Stracciatella!
Perfect for cooking saffron risotto and all the risottos you prefer. or to dilute in Soups and Soups!
storage
Once cooked you can store it in the fridge for about 3 days, in an airtight container.
Or proceed to freeze your vegetable broth without salt directly in single-portion containers, it will be easier to use it.
