I like to make my own soup broth. It is infinitely less salty and adds true depth of flavor. Making a vegetable broth is easy and can be used to cook rice, quinoa, couscous as well as being added for a soup base. To make a veggie stock, first take any, all vegetables: the ends of carrots, celery, parsnip, and mushroom stems, add an onion, garlic, 1 tbsp of sea salt, a bay leaf and water. Allow to boil until the vegetables (hard ones) are cooked. Don’t over cook the broth–you’ll end up with the bitter taste of the veggies in your stock. But once you have your broth, you are left with perfectly cooked vegetables: don’t even think about trashing that! HELLO FLAVOR! Remove the bay leaf and any other stems from the drained mixture and blend with hand blender. Et voila: Vegetable stock base! The veggies that flavored your stock can then transform another soup or add substance to a lentil meatloaf (recipe to come someday…).
You can freeze stock or refrigerate for usually a week before it gets funky. The veggie stock base can be refrigerated for a week as well; I haven’t tried to freeze it but is likely an option. This is a simple way to incorporate more flavor and nutrients to your cooking!
Salt and pepper
Poultry spice blend (marjoram, thyme, parsley, sage, rosemary, onion powder)
Mushroom stock base
1. Sautee onion in pan, once browned, add olive oil and garlic.
2. Add chopped carrot, then celery, then red pepper, then potato.
3. Add spice blend then water and bay leaves.
4. Allow to cook until potatoes are done.
5. Add champagne vinegar and allow to simmer for a few minutes until the vinegar is cooked out.
6. Take soup off the heat to cool down before you blend.
7. Wash then cook lentils
8. Add lentils to blended soup.