Making a vegetable broth is the easiest thing you can prepare in the kitchen. You can use it in stews, in soups or take it as is.
Depending on the vegetables you use, it will have one color or another, but they are all delicious.
Preparation time 2 hours and a half
2 carrots finely chopped
1/2 leek finely chopped
2 finely chopped onions
1/2 zucchini finely chopped
½ green bell pepper finely chopped
1/2 turnip finely chopped
1 clove garlic finely chopped
1 tablespoon of oil
1 liter and a half of water
Wash and chop the vegetables with the help of a Bra knife.
In a Bra Market saucepan, heat the oil. Add the minced garlic and onion.
When it begins to brown, add the rest of the vegetables and sauté until the vegetables are tender (about 10-15 minutes).
Cover with water and cook over medium heat until it begins to boil.
Lower the heat and let it cook for a couple of hours, skimming off any foam that comes to the surface every half hour. If necessary, gradually replenish with more water. If you do not do it, the broth will be more concentrated and will have a more intense color, although you will have less quantity.
Let cool and strain
Photography and recipe by Loleta .