I had all these left over veggies I didn’t know what to do with, so I decided to make a batch of broth, but didn’t want to waste the remains so I made soup with it.
(Yields: 2 jars, Serving: Many, Prep time: 25 mins, Cook time: 3 hrs)
- 1 ear corn
- 1/2 anise
- 1/2 eggplant
- 1/2 zucchini
- 10 white mushrooms
- 10 medium baby carrots
- 1 potato
- 1/4 cauliflower
- 1 leek
- 1 parsnip
- 1 small onion or 1/2 large
- 1 small radish
- 6 cups water
- 2 tablespoons lemon juice
- 1 tablespoon garlic powder
- 1 tablespoon extra virgin olive oil
- 1 teaspoon smoked paprika
- 1/4 teaspoon Himalayan/sea salt
Wash all the vegetables and remove the dirt.
Dice all the vegetables in medium-small cubes and put them in a large pot with 6 cups water.
Simmer on medium low (4) for about 3 hours.
Put all the vegetable water boiled from the soup into jars to store as broth.
With the remains, there’s no need to waste it.
Simply put it into a blender and blend until smooth, then add the spices and drink it.
Though you may have to do it in lots as there’s way too much vegetables to fit in the blender at once.