If you can turn lemons into lemonade, then you can transform your veggies that are no longer pretty enough to use on their own into a golden, hearty Winter Vegetable Broth. This way, they won’t go to waste, nor will their nutrients, and you will have a couple of quarts of delicious, nourishing vegan broth to add to all your soups.
- Combine all ingredients in a stockpot. Bring to a boil, then simmer for at least 2 hours.
- Strain the broth, discarding or reusing the vegetables. Taste the broth for salt then serve as is, or use in other soups. Makes 5 cups.
- 2 medium carrots, quartered
- 1 medium onion, quartered
- 1 celery stalk, quartered
- 1 small fennel bulb, quartered
- 1 medium parsnip, quartered
- 8 cloves of garlic, peeled and left whole
- 2-inch piece of ginger, peeled
- 8 sprigs of parsley
- ½ teaspoon of peppercorns
- 2 cloves
- 1 dried bay leaf
- ½ teaspoon ground turmeric
- Salt, to taste
- 2 quarts (8 cups) of water
Ann's Tips and Tricks
If throwing the soup veggies away goes against the grain, try pureeing them with some of the broth for a smooth vegetable soup. Filter out the whole spices and bay leaf before you start, and check for salt when you’re done.