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Simple vegetable broth lean

Simple Vegetable Broth (Vegan)

Vegetable broths are wonderfully simple and tasty! A vegetable broth — really more of a vegetable stock — is a great way to add body and flavor to soups and main dishes. You can tie the herb sprigs together with a piece of natural cotton string if you like, but it's not necessary. Save the tough, large stems of parsley and dill in the freezer, and you'll always have what you need to make a broth like this.

MariaS

Recipe author

Composition / ingredients

Servings:

Carrots

Onion

100

Water

700

Bay leaf

Parsley

Dill

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 50 % 2 g

Carbohydrates 50 % 2 g

25 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

Gather what you need for the vegetable broth: fresh carrots, onion, fresh parsley and dill, plus vegetable oil, a bay leaf, and water. For an even richer flavor, you can also add a little celery (stalk or root) or other root vegetables, such as parsley root or parsnip.
Step 2:

Rinse the carrots, peel them with a vegetable peeler, and cut into large pieces. Peel the onion and cut it into large wedges.
Step 3:

Pour the vegetable oil into the pot you'll use for the broth, heat it well, and add the chopped vegetables. Fry over high heat, stirring often, until noticeably browned. The deeper the color on the vegetables, the darker and richer the broth will be.
Step 4:

Pour in room-temperature water and add the bay leaf. Rinse the fresh parsley and dill, shake off the water, and add them too. You can also toss in a few allspice berries or some black peppercorns.
Step 5:

Bring to a boil and simmer over the lowest heat for 30–40 minutes. Let it steep, then strain — the finished vegetable broth is ready to use in soups and main dishes. Any extra can be frozen. Add salt and other seasonings later, when you cook the dish the broth goes into, as the recipe calls for.

Instead of frying the vegetables for the broth, you can roast them in the oven until lightly charred — this gives the finished broth a noticeably richer flavor. Better yet, roast the cut vegetables alongside whatever you're already baking in the oven to save both time and energy.