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🍽️ Homemade Mediterranean Vegetable Broth

17 kcal · 30 min · 4 servings

Ingredients

• 100 g Carrots (2 Carrots)
• 1 bulb Fennel
• 75 g Celery (4 stalks)
• 80 g Tomatoes (6 Tomatoes)
• 50 g red Onions (3 red Onions)
• 2 Cloves Garlic
• 2 tbsp Olive oil
• 3 sprigs Basil
• 8 black Peppercorns
• 1 pinch Saffron threads
• 3 Bay leaves

Instructions

1. 1. Thoroughly wash the carrots, fennel, and celery.
2. 2. Remove the tough strings from the celery, if present.
3. 3. Cut the carrots, fennel, and celery into rough chunks.
4. 4. Wash the tomatoes and cut them into small cubes.
5. 5. Halve the onions without peeling them first.
6. 6. Peel the garlic cloves.
7. 7. Crush the garlic cloves using the flat side of a knife.
8. 8. Heat the olive oil in a large pot.
9. 9. Add the fennel, carrots, celery, tomatoes, onions, and garlic to the pot.
10. 10. Sauté the vegetables over low heat for 8 to 10 minutes.
11. 11. Stir frequently during this process.
12. 12. Pour 4 liters of water into the pot.
13. 13. Bring the broth to a boil.
14. 14. Skim off the rising foam with a skimmer.
15. 15. Rinse the basil under running water.
16. 16. Shake the basil dry.
17. 17. Add the basil along with peppercorns, saffron, and bay leaves to the pot.
18. 18. Let the broth simmer covered over medium heat for about 1 hour.
19. 19. Strain the finished broth through a fine sieve into a clean pot.
20. 20. Reduce the broth to about 1200 milliliters over high heat.
21. 21. Use the broth immediately or let it cool down.
22. 22. Store the cooled broth in the refrigerator.
23. 23. The broth keeps for up to 3 days.
24. 24. Pour the cooled broth into freezer bags using a funnel.
25. 25. Seal the bags tightly and freeze them.
26. 26. The frozen broth keeps for about 6 months.
27. 27. Rinse 3 jars (400 milliliters each) with boiling hot water.
28. 28. Fill the boiling hot broth into the prepared jars.
29. 29. Seal the jars tightly immediately.
30. 30. Turn the sealed jars upside down for 5 minutes.
31. 31. Then place the jars upright again.
32. 32. Store the jars in a cool place.
33. 33. The canned broth keeps for about 3 months.

Nutrition per serving

• kcal: 17
• Protein: 0 g · Fett/Fat: 2 g · Carbs: 0 g