Vegetable Broth (Rcp# 0002)

A soup’s soul is broth. But broth is also the foundation of every exciting dish.

Ingredients for Vegetable Broth

• ca. 150 g of scraps from cutting and pealing vegetables (washed)
• ½ teaspoon salt
• 2 tablespoons canola oil
• herb/spice, such as:
  • sage
  • thyme
  • savory
  • a pinch of caraway

Cooking instructions for Vegetable Broth

1. Sauté the vegetable cutting scraps in canola oil, taking care not to burn
2. Add 1,5 liters of boiling water
3. Bring to a boil, then reduce heat and simmer for 5 minutes
4. Remove from heat, add salt and (your special) herb mixture
5. Leave to stand for 10 minutes (do not close the lid!), then strain through a sieve.

Use immediately or allow to cool, then refrigerate or freeze for later use.

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Side Notes:

• Try to find your basic setup for seasoning each soup (or basic soup types). This will make the soup even easier to make and reduce the chance of unpleasant experiences when cooking in a hurry. I usually add a tried and tested collection of what I have either stored in dried herbs and leaves from last season and/or fresh from the balcony/fridge.

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