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Recipe Category: Broth
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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
- In a large stockpot, heat the oil over medium heat
- Add the onions, carrots, celery and garlic
- Cover and cook until softened, about 10 minutes
- Stir in the water, soy sauce, parsley, bay leaf, salt and peppercorns
- Bring to a boil and then reduce heat to low and simmer, uncovered, for 1 1/2 hours
- 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
- Discard solids
- 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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