Vegetable Broth
Ingredients
Base Vegetables
- 1-2 onions
- 1-2 carrots
- 1-2 stalks of celery
- 1-2 medium tomatoes, cut in half, or a handful of cherry tomatoes (optional)
Herbs and Spices
- a sprig of parsley
- a bay leaf
- a few cloves
- a pinch of whole peppercorns
- salt preferably coarse sea salt, to taste
- NB: The parsley and salt are pretty much obligatory in my book. The others are optional.
Optional Seasonal Vegetables
- a few vegetables in season if you like. (See Notes.)
Water
- 2 liters water or enough to cover the vegetables by 5 cm (2 inches)
Instructions
- Place all the vegetables you're using in the pot. Add the water, salt well and add the herbs and spices. bring to a simmer. There is no need to skim.
- Simmer the vegetables 30 minutes to 1 hour, depending on how strong you want your broth, adding water as/if needed. Taste as you go and adjust for seasoning and to gauge whether the broth is flavorful enough for you.
- Turn off the heat and let the broth cool completely. Strain out the solids and your broth is ready for use.