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Basic Vegetable Broth

Chad January's vegetable broth is crafted using caramelised vegetables, producing a flavourful 2-litre broth.

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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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