John Myers
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Light Vegetable Broth
The perfect light vegetable broth recipe with a picture and simple step-by-step instructions.
Light vegetable broth
- 1 Kohlrabi
- 1 pole Leeks
- 0,25 Celery (tuber
- 200 g Mushrooms, white
- 1 Pair Mini organic carrots
- 1 Onion
- 2 Bay leaves
- 2 Garlic cloves
- 8 Peppercorns
- Parsley
- Sea-Salt
- 3 liter Tap water
- 1 tbsp Olive oil
- 1 Twigs Rosemary
Light vegetable broth
- Wash, clean and chop vegetables, place in a sieve. Peel the onion and garlic cloves and cut them into small pieces. Put olive oil in a large saucepan and heat. Put the chopped vegetables in the pot and let them steam briefly.
- Make sure that the vegetables do not turn brown. Then extinguish the whole thing with the tap water. Now bring to the boil and skim off the foam with a ladle. This is to prevent the broth from becoming cloudy.
- Add bay leaves, cloves of garlic, peppercorns, sprigs of rosemary and sea salt as you feel. Shift down and let simmer for about 1 hour. Then drain into a sieve and collect the broth. Bring to the boil again and reduce the whole thing.
- After a while, when this is done, pour the light vegetable stock into deep plates and serve immediately. Sprinkle with freshly chopped parsley.
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