Nothing can be easier and healthier. Vegetable broth is an endless source of flavor that can be used as an ingredient, as a very light appetizer if tossed with green onions or chives, or as a calorie free warmer during the winter. By adding an egg it becomes a tasty source of protein.
Since I’m not a tea person, and I’m committed to no more than two cups of coffee a day, I have it between meals, in a big cup with chopped green onions or cilantro leaves. It makes me warm while keeping me satisfied and guilt free.
Vegetable broth can be made of whatever vegetable combination, always including, one of the onion family (onions, green onions, leeks, scallions), something red (mostly tomato but red bell pepper are welcome), some roots (carrots are my favorite but turnips are good too), stalks (celery is a must) and fresh herbs (mostly cilantro and parsley). You can also add one of the cabbage family (cabbage, cauliflower, Brussel sprouts or broccoli).
It can be keep refrigerated in sterilized bottles, up to two weeks. Once you sterilize the bottles, keep them in hot water so they don’t break when filled with the hot broth.
Vegetable Broth | Ingredients for 2 quarts
2 carrots chopped
2 celery stalks chopped
4 green onions chopped (reserve the green part as a garnish finely chopped)
1 tomato
2 quarts of water
1 bunch of cilantro
Coarse sea salt
In a stock pan over medium heat, put the water and all the ingredients but the green onion garnish and the salt. Boil them covered, for 20-25 minutes, until the carrots are tender. Turn off the heat and let cool down. Discard the cilantro. Put the tomato on a fine colander and puree it over the broth so you can keep its color and flavor. Discard the tomato skin and seeds. In the vase of a blender, process all the liquid and solids. Strain the mixture, heat and season with salt to taste.
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