Green Vegetable Broth Recipe
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Add water greens parsley thyme rosemary bay leaves and another 1 2 tsp sea salt and black pepper amount as recipe is written adjust if altering batch size and increase heat to medium high until the mixture comes to a boil.
Green vegetable broth recipe. Add onions celery and garlic. Simmer uncovered 1 hour. Bring to a boil.
Fill with water and bring to high pressure and cook for 5 6 minutes until vegetables are very tender. Add water mushrooms parsley thyme salt peppercorns and bay leaf. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use.
Cook and stir 5 minutes or until tender. Add the water bay leaves parsley and thyme. Cook and stir 5 minutes.
Green vegetable broth recipe. Combine the vegetables with the remaining ingredients in a soup pot or stock pot. Thyme rosemary oregano basil ginger parsley cilantro 1 teaspoon salt 2 quarts water heat up stock pot on medium high.
Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold don t waste them. Strain the vegetable broth into a large heat proof bowl or pot. Chop carrots onions celery and leeks into 1 to 2 inch chunks.
Leave the potatoes whole. Making vegetable broth is a great way to use up vegetable trimmings or potatoes that are about to go bad. Pour the broth through a colander catching the broth in a large bowl or pot.
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