đ„ Rich, delicious Vegetable Broth + Let's show Eats & Sweets our support! đ±
Check out this rich, delicious and easy-to-make vegetable broth recipe below!
Let's support our friends at Eats & Sweets
Eats & Sweets is a cozy, friendly place in Lafayette for folks to enjoy a bite to eat (you can get your sandwich on a HĂ€venly Love Roll), and indulge in various sweets like ice cream and home-baked goods. They just re-opened after three weeks of closure due to a burst water pipe. We can only imagine the stress this caused a small family-run business like Eats & Sweets. Let's show Bobby and his team our love! Let us know you visited them by replying to this email, or message us on social media and get 20% off your next HĂ€venly order with pick up at our bakery or as agreed at Eats & Sweets (valid through February)!
Place your HĂ€venly Baked Goods order!
Place your order of HĂ€venly Baked Goods by 8 am Friday, and we'll have it ready on Friday by 1pm. You can pick up until 4 pm and if you have a hard time getting to the bakery by then, please email katarina@havenlybaked.com and we'll give you the info needed for a later pick-up.
Sharing the best Vegetable Broth Recipe you'll ever taste!
I'm so excited to share this recipe with you. It's easy to make and you can use your vegetable food scraps. The inspiration for making my own broth came from The Minimalist Baker who shared how to make a rich, delicious vegetable broth using vegetable scraps including garlic and onion skins collected throughout the week. I also love that I can add parsley stems and herbs that have seen better days. I can only say what the Minimalist Baker said "BRILLIANT! Why had no one told me this before?"
Since I discovered this recipe, I keep in my freezer a bag of vegetable scraps, carrot peels, onion and garlic skins, greens, and herbs on their last legs. When the bag is full, I know it's broth time. In addition to the vegetable scraps, I add onion, garlic, celery, carrots, and some herbs and let it all simmer for a really long time (but one hour is enough). This recipe is super quick since it only calls for coarsely cut veggies with peels in addition to your veggie scraps. The magic ingredients for that rich, incredible flavor? Some nutritional yeast and tomato paste. Check out this recipe:
Ingredients
You can use just the ingredients listed below, or add your frozen vegetable scraps. It's not a precise science, so you can reduce the veggies below depending on what's in your veggie scrap bag. The more veggies the better! The veggie scraps can be added from frozen.
1 tbs or more of your favorite oil
1 medium onion (with skins / coarsely chopped)
1 garlic bulb (with skins / coarsely chopped)
4 medium carrots (with skins / coarsely chopped)
4 stalks of celery (coarsely chopped)
1-2 tsp each sea salt and black pepper (plus more to taste)
9-10 cups filtered water
1 cup chopped sturdy greens (kale, collards, etc.)
Fresh or dried herbs to your liking: parsley, rosemary, thyme, sage
2 whole bay leaves
4-5 Tbsp nutritional yeast
4-5 Tbsp tomato paste (if you can't eat tomatoes try omitting or add some coconut aminos)
salt and pepper to taste
Instructions
1. Heat oil in a large pot. Once hot, add onion, garlic, celery, carrots, and any other hearty vegetables you have (like root vegetables). Add salt and pepper. Saute for 5-10 minutes.
2. Add water, veggie scraps, any greens, bay leaves, and herbs. Bring to a boil and then reduce to a simmer. Add tomato paste and nutritional yeast. Let simmer for at least one hour (the longer the deeper flavor!).
3. Let cool slightly before pouring over a strainer into another pot. For more broth, take the strained vegetables and put them in a clean kitchen towel. Wrench out the liquid. It's a little more work, but you'll get an extra 15-20% broth!
4. Taste the broth and add more salt, pepper, nutritional yeast, and herbs to your liking. Divide into storage vessels and store for about 5 days in the refrigerator or a month in the freezer. Perfect to sip as is, or to use as a base for your soups.
Enjoy!
