vegetable broth

Ingredients for 1 servings:

• Vegetables, leftovers from e.g. peppers, carrots, celery etc.
• 4 onions
• 4 garlic cloves
• 2 tbsp olive oil
• 5 liters of water
• 3 bay leaves
• 1 dried pepperoncini
• 1 handful of mushrooms, dried
• ½ tsp fennel seeds
• Thyme, fresh or dried
• Oregano, fresh or dried
• n. B. Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

great use of leftovers

Peel the garlic and roughly dice the vegetables. Heat the oil in a large pot and brown everything briefly. Pour in about 5 liters of water and add the remaining ingredients. Now let the broth simmer for 2 hours (with the lid on). If you like, you can add a little salt; I don’t. Strain the broth through a sieve, let it cool, and freeze in portions. I don’t specify the exact amount of vegetables. The more, the better. The “vegetable scraps” can be easily collected in the freezer beforehand. They’re good for soups and stews.