Soups are so nourishing in the winter, especially homemade soups. I like to make my own broth whenever possible because there is almost always sugar added to commercially available broths even the "better" organic ones. And I like to use local ingredients whenever possible. So the other day, Jude and I made a big batch of vegetable broth to use in some recipes (but mostly to be consumed by me for breakfasts, lunch and dinner!). This is what we used but use whatever vegetables (saved peels, broccoli stems, etc...) you have and see how the flavor changes subtly with each batch. I was delighted that carrots, black radish, celery root, daikon, parsnips, fennel and peas created a very rich, flavorful broth.
Jude chopped up carrots into roughly inch sized pieces.
Mama cut up a black radish with the big knife into inch square chunks. Black radishes are very purifying and really good to eat this time of year as a food tonic. They are not strong once they are cooked and they help maintain your body's alkalinity (really, really important!!!!)
Celery root also proved to be too hard for the crinkle cutter. It is loaded with fiber, minerals, and B6.
Jude gave the daikon a go, but it also proved to be too hard.
We like to try though!
Daikon is another powerful purifying food.
Parnips are great drumsticks...but we eventually chopped these up too.
We coated the bottom of a large stock pot with olive oil and threw in all the chopped root veggies. I stirred them around quite a bit to make sure everything was coated with oil. Turned the burner on medium low and continued to allow the to cook for 20 minutes or so until everything was tender. Then we added water to cover the vegetables and fill the pot 3/4 full and brought it to a boil.
I froze these fennel stalks from this summer and added those along with some frozen snap peas to the boiling water. I also added some sea salt. I let it return to a boil.
I reduced the heat to low, cover the pot, and allow to simmer for at least 30 minutes...longer is better.
Strain the veggies...but don't compost them.
Mash them up and add some butter and a bit of salt and you have a delicious treat!
Pour your broth in jars. Refrigerate or freeze if you will not be using it within a few days.
what you need:
6 cups of cut up vegetables
3 Tablespoons of olive oil
2+ quarts of water
what you need to do:
1. Coat the bottom of a large stock pot with olive oil and warm up on medium low heat.
2. Add hard chopped veggies and cook on medium low heat for 20 minutes stirring occasionally.
3. Add water to fill your pot 3/4 full and bring everything to a boil.
4. Add any tender green veggies and return to a boil.
5. Reduce heat to low, cover and continue to cook for at least 30 minutes.
6. Strain the veggies from the broth.
7. Store the broth in jars that can be frozen. Freeze what you will not use in a few days.