Pantry

Vegetable Broth

Ingredients:

1 tablespoon olive oil,

1 onion,

3-4 medium carrot,

3-4 stalks of celery,

1 large leek,

2-3 garlic cloves,

2 lt filtered water,

3 whole bay leaves,

1 tablespoon tomato paste,

1 teaspoon salt,

1/2 cup fresh parsley,

1 small handful fresh rosemary and thyme,

3 tablespoon nutritional yeast,

Method:

1.Heat a deep pot, add olive oil, finely chopped onions and garlic cloves . Sauté until soften stirring frequently.

2.  Cut carrots, chop leek, parsley and celery. Add into pot, add rosemary, thyme, salt and tomato paste. Stir for about 1-2 minutes together.

3. Then add water and bring to boil. When it comes to boil, reduce heat to a simmer. Add nutritional yeast and cook for 40-45 minutes. The flavor will deepen the longer it cooks.

4.Let cool slightly before pouring over a strainer into another pot. Then divide between glass jars.

5. Store in the refrigerator up to 4-5 days or in the freezer up to 1-1,5 months. It is perfect for gravy sauces and soups.

 

 

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