Warmer weather may be approaching, but, in some parts of the country, it’s still soup-sipping weather. Vegetable broth is a versatile and wonderful base for soups, sautéing, casseroles, and many other dishes and adds so much flavor if you make it yourself. The basic method for great veggie broth involves boiling veggies in water for a long time, following by a straining of these vegetables to leave only the broth. You can find a full guide here at How to Make Your Own Oil-Free Vegetable Broth. Whether you’re a broth-making pro or a newbie, though, here are some great points to consider. To help you make the best veggie broths possible, we have included a no-brainer list of tips to help you on your way to vegetable broth making greatness! Happy cooking!
Use Mushrooms and Tomatoes (Among Other Veggies)
Yep, fungi and the infamous imposter vegetable are both key players in the stock making game. Why, you humbly ask? Well, my friend, they are flavorful, versatile, and create that subtle, delicious flavor that goes well in soups and casseroles of many kinds.
Sweat the Aromatics
Release the sweet goodness of your onions, carrots, and celery into your soup by cooking them down first in your stock pot with either some water or oil. If you chuck these particular vegetables into your soup without sweating them, then they won’t be as lovely tasting, trust me.
Use Cold Water at First
All vegetables have a different cooking time and different flavor solubility, so it’s best to start with cold water. Turn up the heat slowly and gently cook the vegetables to allow for the flavor to come out of each vegetable.
Simmer Forever (Or For As Long as Possible, Anyway)
This is a crucial step, so don’t forget it! If you don’t simmer your broth after cooking all the vegetables, then the flavors won’t mesh together or work together. You’ll have a flat flavor of who knows what if you don’t let your pot of wannabe stock simmer effectively. Turn on the T.V. or some music while it simmers; do whatever you have to do to make sure that it simmers!
Taste Test Often
Taste test your broth frequently. If your broth tastes not-so-flavorful, then you know something has gone amuck, so fix it! Add more garlic. Add more herbs. Add more salt. But, add it just a bit at a time — don’t load your stock full of garlic, herbs, and salt to begin with because you can’t take stuff out once it’s gone in. Add as you go. Taste as you go.
With these tips, your broth will be delicious and nutritious. So go ahead and chop up some veggies and find that old soup pot of yours!
Image source: How to Make Oil-Free Veggie Broth