Vegetable broth

Sustainability tips:

I used to buy the vegetable buillon at the grocery store, but recently I can’t find it anymore, therefore I started to make my own broth. The main ingredients of this recipe are generally sustainable. Below are some additional tips to go more sustainable for those who have the time and availability. Organic tomatoes are the most sustainable choice also considering that we’ll be using with the skin.

Preparation time: About 1 hr. Vegetable broth can be prepared anytime and kept in the freezer in a glass jar

Ingredients (About 3 cups of broth that can then be diluted when used)

• 1 large tomato washed and cut in half
• 1 leg of celery washed and peeled
• 1/2 onion
• 1 potato washed, peeled, and cut in half
• 1 carrot washed and peeled

Procedure

1. Put about 1 gallon of water in a pan
2. Put all washed, peeled and cut vegetables in the water
3. Bring water to a boil
4. Lower heat and let it simmer for at least 45 min
5. When all vegetables are nicely cooked and break easily turn off heat and let it stay for half hour
6. Remove vegetables with strainer and let it cool off

• When cold put in glass jar and freeze

Don’t waste the cooked vegetable. You can use the cooked vegetable to make a delicious potage soup for lunch time. Click here for the mixed vegetable potage soup recipe.