vegetable broth?

Question

How do I make vegetable broth? Or can i just buy it somewhere?

Answer 1

You can do either! It is canned like chicken broth and is available in the soup aisle at grocery stores.

Vegetable Broth

This makes a broth that is slightly thick with a rich color and full flavor. The broth can be frozen in one or one and a half cup blocks for later use. This recipe also leaves you with a bowl full of delicious cooked vegetables. Strain and you have two quarts broth. Freezes well.

1 pound celery
1 1/2 pounds sweet onions
1 pound carrots, cut into 1 inch pieces
1 pound tomatoes, cored
1 pound green bell pepper, cut into 1 inch pieces
1/2 pound turnips, cubed
2 tablespoons olive oil
3 cloves garlic
3 whole cloves
1 bay leaf
6 whole black peppercorns
1 bunch fresh parsley, chopped
1 gallon water

DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C).
Remove leaves and tender inner parts of celery and set aside.
Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour.
Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half.
Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don't waste them!

Enjoy! ~-~

Answer 2

You can make it yourself, but it is a lot easier to just buy it. I would also suggest getting a stock intead. Try Kitchen Basics. Most major supermarkets have one type of stock. Generally it is near the dry soups, and comes in a container that can be resealed. They kind of look like a parmalate container. I use their stocks all the time. They are low in sodium, fat, and have no preservatives.

Answer 3

the place's the protein and carbs and fat? slightly of olive oil and avocado ain't gonna do it. And the different poster is misguided, the physique desires minimum 1200 energy to function, drop below 1600 and your innovations alerts your metabolism to close down and keep each and every calorie and gram of fat you take in, on an analogous time as eating away on the muscle and protein. pass evaluation the nutrition pyramid, you haven't any longer have been given adequate pof something in there, and you will finally end up gaining weight.

Answer 4

Boil veg, like cabbage, califlowe, french beans, springonions carrots,potatoes, altogether, withone cup of watewr, and you will get a broth, you can add a little cornflour, first mixed sperately in a little cold water, then add to the vegetables which have been boiled........... your veg soup is then ready to eat...........

Answer 5

you can buy it at a speciality store TraderJoe's or Whole foods.. Vegetable stock. Easier to buy and probably cheaper by the time you buy all the veggie's you need to make it. You can probaby find @your local grocery store too.

Answer 6

You can buy it in most supermarkets. If you want to make it from scratch, the problem is that the recipes always seem rather complex.

Answer 7

u can buy it but home made is the way to go if u want to make it e-mail me at [e-mail]