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🍽️ Fresh Homemade Vegetable Broth

636 kcal · 30 min · 4 servings

Ingredients

• Carrots 2 pc.
• Celery stalks 0.25 pc.
• Leek 0.5 pc.
• Onions, yellow 1 pc.
• Parsnips 2 pc.
• Parsley, fresh 15 g
• Oil 2 tbsp
• Water 2.5 L
• Bay leaves, dried 1 pc.
• Salt pinch

Instructions

1. 1. Rinse the vegetables and herbs under running water.
2. 2. Cut the vegetables into coarse cubes.
3. 3. Heat two tablespoons of oil in a large pot over high heat.
4. 4. Fry the vegetables for about five minutes.
5. 5. Deglaze the vegetables with about 2.5 liters of cold water.
6. 6. Add a bay leaf to the liquid.
7. 7. Let the broth simmer gently with the lid on for about one hour at low to medium heat.
8. 8. Season the broth to taste with salt and pepper.
9. 9. Strain the broth through a fine mesh sieve into a clean pot or bowl.
10. 10. Bring the strained broth back to a boil.
11. 11. Fill the hot broth into clean preserving jars.
12. 12. Seal the jars airtight.
13. 13. Store the broth in a cool place and enjoy it within a few weeks.

Nutrition per serving

• kcal: 636
• Protein: 4 g · Fett/Fat: 29 g · Carbs: 82 g