Vegetable broth from the cooking bag

Ingredients for 1 servings:

• 1 kg carrot(s)
• 1 kg celeriac
• 2 leeks
• 30 g parsley
• 3 liters of water
• salt and pepper
• 1 large onion(s)
• some oil for frying

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 15 minutes; Total time approx. 8 hours 30 minutes

overnight

Roughly chop the vegetables into approximately 3 x 3 cm cubes. You can leave the parsley whole. Set aside a piece of each vegetable to make a soup garnish with small diced vegetables. Dice the carrot and celery very finely, and finely strip the leek and parsley leaves. Halve the onion and fry in a pot with a little oil. Add the vegetables and water and bring to a boil. Simmer for another 10 to 15 minutes over medium heat. Season with salt and pepper. Place the pot in the cooking bag and leave it there for at least 1 hour. It is better if the pot stays there longer. You can also leave it in the bag overnight. Then skim off the vegetables and strain the broth through a cheesecloth. To make noodle soup, simply bring the broth back to a boil and warm the cooked soup noodles in it. Add the finely chopped vegetables. Or you can use the vegetable broth for other recipes. Simply freeze any leftover broth or store it in the refrigerator for 1 to 2 days. Chopped vegetables as a soup garnish can also be easily frozen in portions.