homemade vegetable broth

Ingredients

  • 200 g fresh chard
  • 200 g fresh spinach
  • 1/2 large red pepper
  • 2 medium leeks
  • 1 medium-large potato
  • 3 medium carrots
  • 1 small turnip
  • 2 large tender onions
  • 3 tomates maduros medianos
  • 1 sprig of celery
  • Fresh parsley leaves
  • Herbal salt
  • 1 teaspoon turmeric
  • Olive oil, the necessary
  • Salt to taste

Preparation

Wash, peel and chop the vegetables that need it and put them in a large pot (about 6 liters capacity)

Cover the vegetables with water until they reach a couple of fingers from the edge of the pot.

Let the broth cook over high heat and reduce to medium heat when it starts to boil for 40 minutes.

Let the broth rest while cools, pass it through a strainer and reserve it in containers suitable for the refrigerator and freezer.


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