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.
2. Strain the broth, discarding or reusing the vegetables. Taste the broth for salt then serve as is, or use in other soups. Makes 6 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.