Vegetable broth, clear and very low in fat, a basic recipe

Ingredients for 2 servings:

• 80 g onion(s), very finely diced (or a little more)
• 5 g garlic, finely chopped
• 120 g carrot(s), roughly diced
• 120 g parsnip(s), roughly diced
• 120 g celeriac, roughly diced
• 100 g leek, sliced
• 100 g celery, finely diced
• 1 bay leaf, preferably fresh
• 2 tsp salt (approx. 18 g) my personal guideline = 9 g per 1 liter of broth
• 2 liters of water
• 1 pinch of saffron threads, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

for a consommé or for risotto, also suitable as broth for Maultaschensuppe

Clean the vegetables and prepare them as described in the ingredients list. First, sauté the onions over low heat without any fat or oil until translucent. Gradually add the remaining vegetables and sauté for about 10 minutes. Add the water and bay leaf, bring everything to a boil briefly, and then simmer gently for about 20 minutes. Strain the broth and season with salt to taste. This basic recipe produces a very flavorful broth, but you can adjust the spiciness, sweetness, and acidity to your liking by adding additional ingredients. Tip: A few strands of saffron add a beautiful color!