Light Vegetable Broth Recipe

Light Vegetable Broth Recipe

Ingredients

Makes about 6 cups

• 1 tablespoon olive oil
• 2 medium onions, quartered
• 2 medium carrots, chopped
• 1 celery rib, chopped
• 2 garlic cloves, unpeeled and crushed
• 8 cups water
• 2 teaspoons soy sauce
• 1/3 cup coarsely chopped fresh parsley
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black peppercorns

Method

1. In a large stockpot, heat the oil over medium heat
2. Add the onions, carrots, celery and garlic
3. Cover and cook until softened, about 10 minutes
4. Stir in the water, soy sauce, parsley, bay leaf, salt and peppercorns
5. Bring to a boil and then reduce heat to low and simmer, uncovered, for 1 1/2 hours
6. Set aside to cool, then strain through a fine-mesh sieve into a large bowl or pot, pressing against the solids with the back of a spoon to release all the liquid
7. Discard solids
8. Cool broth completely, then portion into tightly covered containers and refrigerate for up to 4 days or freeze for up to 3 months

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