Basic Vegetable Broth
Ingredients
- Canola oil, for frying
- 3 onions
- 3-4 turnips
- 4 stalks celery
- 4 carrots
- 4 leeks
- ½ head garlic, peeled
- 5 cm ginger, peeled and sliced
- 4-5 fresh or dried bay leaves
- 2 dried chillies, deseeded
- 1 Can Rhodes Quality Chopped & Peeled Tomatoes
- 2.5L water
- 1 tbsp black peppercorns
- 2 handfuls fresh herbs (we used a combination of parsley, coriander and thyme)
Instructions
- Place a large 3L pot over medium heat and add oil.
- Peel and cut onions and turnips into quarters. Cut celery, carrots and leeks into large chunks, reserving celery leaves.
- In batches, sauté onions for about 4-6 minutes or until golden. Remove and set aside.
- Repeat process with turnips, celery, carrots and leeks, adding more oil if necessary. Make sure that all the vegetables are caramelised.
- Return all vegetables back to the pot and add another glug of oil.
- Add garlic, ginger, bay leaves and dried chillies. Fry for about 5-6 minutes, stirring often.
- Stir in tomatoes and cook for a minute while stirring. (The acid in the tomatoes will help lift any charred bits stuck to the bottom of your pot.)
- Add water, peppercorns, fresh herbs and reserved celery leaves, and bring mixture to a boil.
- Lower heat immediately once and simmer gently for about 1.5-2 hours, partially covered. Do not stir - simply skim the impurities that appear on the surface every 15-20 minutes using a ladle or large spoon.
- Strain broth, discarding all solids.
- Season to taste.
Video
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