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Vegetable broth is always such a topic.
Small confession in advance: I LOVE vegetable broth for seasoning. For me, there is nothing more practical than to bang on everything that is hearty and somehow still a bit tasteless, neat vegetable broth.
But. And now comes the big fat But. Many vegetable broths on the market are ingredient-technically not that great. Lots of sugar, yeast and strange fillers, we do not need that in our broth. That’s why I’ve been looking for an alternative for a long time, which is also for normal consumers -> people who do not mind to rub 100 hours of vegetables and dörren implement is.
And here it comes. I FINALLY found the answer. Friends, hold on: Homemade vegetable broth , only from greens and salt! Actually totally obvious, super easy and SO good.
Let’s start very briefly with the backstory of this recipe.
So. I found the idea of making vegetable broth myself some time ago and tried on dried broth powder. Uh yes, very stupid idea. I planed a wolf (rubbing 500 grams of soup with a hand is just not cool, I’ll tell you) and the drying took a while. The worst thing was that the dried broth did not convince me at all. That is already flat.
But then I found in the wonderful cookbook Heavenly Healthy My dear Lynn of Heavenlynn Healthy Rediscovered vegetable broth on a greens and salt basis and had to try it out directly. Lynn, you go girl! Your book is just awesome and has already paid off for this bright idea!
So friends, if you like healthy, super tasty recipes and lots of knowledge about good food, then this book is for you! I’ve already tried some recipes and was blown away by everyone. So, see for yourself and have a look.
Allrighty. So after discovering the idea for vegetable broth paste with Lynn, I got down to my version of the paste and can not go without it.
For homemade vegetable broth, ma friends, they can do something!
First of all, you can whip anything you would like to have in your vegetable stock. My favorites are:
- Parsley root
[19459001 ] But you can also turn a little bit and season your vegetable broth paste for different kitchens. How about, for example, an Asian version with ginger or a spicy version with lots of chili? The important thing is that you always keep the ratio of vegetables to salt so that the paste remains stable. Lynn used 20 grams of salt per 100 g of vegetables in Heavenly Healthy, the formula also worked great for me. Incidentally, I used my all time favorite food processor for the home-made vegetable stock.
I bought the part 2 years ago and am still very satisfied.
So friends, if the bought vegetable broths annoy you for a long time, but you have not yet found a good alternative, then do nothing like the vegetable broth yourself. Faster and tastier than this 10-minute recipe of 2 ingredients is really not!
Let me sum up again, why you absolutely have to test this recipe.
Making vegetable stock itself is:
- Super simple.
- Vegetable and salty.
- Complete without comical ingredients.
- Stable in the refrigerator for a few months.
- Perfect for quick and easy after-work meals.
You tried this recipe? Then let me know! Comment, rate and do not forget to tag your photo on Instagram with #kochkarussell . Thank you, dear ones!
Making Vegetable Broth Yourself – It’s Quite Easy
Making Vegetable Broth Yourself Has Never Been Easier! For this 10-minute recipe, you only need soup greens and salt, and the broth will last for months. Perfect!
bunch of birch trees
Washing greens, Peel as needed and roll roughly.
Add greens and salt to a food processor. Chop 60-120 seconds, pause in between and push the paste off the edges with a spatula.
Pour into clean, best-cooked screw cap jars and refrigerate.
As with normal vegetable broth, use 1 teaspoon vegetable stock on 250 ml water.
The vegetable stock can be kept in the fridge for 3-4 months. So that she is not bad always use a clean spoon to remove.