Dark and rich vegetable broth – rijke groentebouillon (GF-DF-SF-V)

Today I give you my recipe for a rich and dark vegetable broth, made of left-over vegetables I have left in my fridge. It is a very nice earthy broth, you can keep in the fridge for a week or freeze or use right away in your favorite soup.

For a  rich flavor use a variety of vegetables like carrot, leek , parsley stalks and celery, but you can use less or add some mushrooms, turnip or other root vegetable. You can use the bottom parts of  the celery and the leek or the parts you normally cut off and throw away. When you use parsley, keep the stalks in a plastic bag or a little humid kitchen towel in your vegetable drawer.

So keep all the trimmings and cut off pieces for some days and make a broth!

The darkness and earthy flavor in this soup you get from browning the vegetables first in some olive oil, before simmering. It is an ideal broth for warming hearty autumn soups or stews.

Dark and rich vegetable broth (1 ½ l)

1 onion, unpeeled with

2 cloves pushed in

1 clove of garlic, just crushed under your knife

1 piece of winter carrot or some smaller ones, washed and cut in big chunks

1 piece of celery or some (old) celery stalks

1 piece of leek

Parsley stalks, washed

2 bay leafs

Some fresh sprigs of thyme

15 black pepper corns

1 tsp of course sea salt

Pinch of cayenne pepper

1 ½ l water

Pour some olive oil in a casserole and bake the onion, garlic, carrot, leek, celery, parsley stalks, turnip (all veggies) on medium heat till they brown, stir occasionally.

Add salt and herbs and the water, bring to the boil and let it simmer softly with the lid on about 30 minutes.

Drain, using a colander and some cheesecloth and your dark and rich vegetable broth is ready for further use! Enjoy!

Rijke groentebouillon (1 ½ l)

1 ui, ongeschild en met

2 kruidnagels erin gestoken

1 knoflookteen, geplet onder je mes

1 stuk winterwortel of wat kleine wortels

1 stuk bleekselderij of selderijknol

1 stuk prei

Peterseliestengels

2 laurierblaadjes

Wat verse tijm

15 zwarte peperkorrels

1 tl grof zeezout

1 snuf cayennepeper

1 ½ l water

Verwarm wat olijfolie in een grote braadpan en fruit hierin, op halfhoog vuur, de ui en de andere groentes tot ze bruinen, roer af en toe door.

Voeg dan het zout en alle kruiden toe en het water en breng aan de kook. Laat met het deksel op de pan alles 30 minuten zachtjes sudderen. Giet af in een met kaasdoek bekleedde vergiet.

Je donkere en rijke groentebouillon is klaar voor gebruik. Geniet!