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.
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.
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