Vegetable Broth Recipe
Another one from elisabella
Light vegetable stock Makes about 9 cups
1 tablespoon olive oil
2 cups finely diced leeks, white part only (about 2 to 3)
1 cup finely diced carrots (about 3 medium)
1 cup finely diced celery (about 2 stalks)
3 whole cloves garlic, peeled
6 peppercorns
1 bay leaf
2 sprigs parsley
2 sprigs fennel
1 sprig thyme
Heat oil in tall 8-quart stockpot over medium-high heat. Add leeks, carrots and celery and cook until tender, about 5 minutes, stirring occasionally.
Add garlic, peppercorns, bay leaf, parsley, fennel and thyme. Add 10 cups cold water. Bring to boil over high heat, then reduce heat, cover and cook at a hard simmer 35 minutes.
Remove the pot from heat. Strain stock through fine mesh strainer, gently pressing vegetables to extract liquid. Discard vegetables.
From here, add whatever you like...wild rice, beans, veggies, noodles...etc.
Light vegetable stock Makes about 9 cups
1 tablespoon olive oil
2 cups finely diced leeks, white part only (about 2 to 3)
1 cup finely diced carrots (about 3 medium)
1 cup finely diced celery (about 2 stalks)
3 whole cloves garlic, peeled
6 peppercorns
1 bay leaf
2 sprigs parsley
2 sprigs fennel
1 sprig thyme
Heat oil in tall 8-quart stockpot over medium-high heat. Add leeks, carrots and celery and cook until tender, about 5 minutes, stirring occasionally.
Add garlic, peppercorns, bay leaf, parsley, fennel and thyme. Add 10 cups cold water. Bring to boil over high heat, then reduce heat, cover and cook at a hard simmer 35 minutes.
Remove the pot from heat. Strain stock through fine mesh strainer, gently pressing vegetables to extract liquid. Discard vegetables.
From here, add whatever you like...wild rice, beans, veggies, noodles...etc.