It never hurts to have a good homemade vegetable broth on hand, made over low heat and with the best ingredients. And it is that in addition to being able to enjoy it alone as a chicken soupadd some noodles or a handful of rice to make it more complete, you can also use it as an ingredient for many recipes, in which you can add it to enrich them.
We advise you to try the vegetable broth by serving it with a slice of fried bread and a poached egg. You can also use your homemade vegetable broth to cook this paella with meat and vegetables such as green beans and peas. Try this rabbit on request by stewing it over low heat with the vegetable broth, after cooking for 40 minutes, add the chopped almonds, egg yolks and garlic. For this, in addition to using it as soon as it is done, you can freeze some and keep them reserved for when you need to add them to other recipes.
This vegetable broth will be so rich that you can enjoy it both hot and cold. Plus, it’s super light and packed with nutrients, making it a super healthy option. You can keep it for 3-4 days in the refrigerator, a good container to keep it is a glass jar with an airtight seal so that it is completely sealed.
Vegetable broth recipe
for 4 people
- 1 onion
- 2 carrots
- 2 leeks
- 2 stalks of celery
- 1 tomato
- 1 clove of garlic
- 1 bay leaf
- black peppercorns
- Olive oil
Step by step
Clean the vegetables
Clean and slice the onion and carrot. Clean the leek by removing all traces of earth, cut the stem into slices and the green part into squares. Cut the celery into slices. Wash and chop the tomato and click on the garlic clove.
Cook the sauté
Heat 3 tablespoons of olive oil in a saucepan and add the garlic when the oil is very hot. Cook for a couple of minutes and remove from the pan. Add the onion, leek and carrot and cook them for 2 minutes over high heat. Add the celery and tomato and cook the sauce for 3 minutes.
Cook the broth
Start by adding the water little by little, scraping the bottom of the pot as you do so, so the broth will be tastier. After adding 2 liters of water, add a few peppercorns, bay leaf and a handful of salt. Cook the broth over low heat for 1 hour.
Strain the broth
After the cooking time has elapsed, remove the broth from the heat and drain it, transferring it to another container to enjoy it immediately, or keep it in the refrigerator until ready to consume it.
You can enrich your broth by serving it with a fine julienne of leek and carrot. To prepare it, finely chop a piece of leek and a carrot and sauté them together for 5 minutes over medium heat in a pan with 1 tablespoon of olive oil. If you prefer, you can also serve the broth decorated with a fine brunoise of fresh leek.