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Author Notes: Vegetable broth doesn't always need a recipe--just toss your veggie trimmings and scraps in a bag in the freezer, and when the bag is full, make broth. But if you want something really special, try this version--it's hands-down the most flavorful and versatile vegetable broth I've ever tasted. It's a great alternative to chicken broth, with just as much flavor. I've even used it as the base for matzo ball soup, with rave reviews from vegetarians and meat-eaters alike.
I adapted this from the Vegetarian Times Complete Cookbook, which calls for red onion, red beets, and red cabbage, yielding a dark red broth. I use yellow onion, golden beets, and ordinary green cabbage instead, which works perfectly to achieve the familiar yellow-golden color we all know and love. —ieatthepeach
Makes about 2 quarts
- 1 large carrot
- 5 celery stalks (with leaves)
- 1 large yellow onion, cut in half but not peeled
- 1 medium parsnip
- 1 small fennel bulb, cut in half, with fronds
- 1/2 pound fresh shelled English peas OR 1 (12 oz) bag frozen peas
- 1 bunch fresh parsley
- 1 small golden beet, stemmed and halved
- 1/4 head cabbage, roughly chopped
- 6 whole cloves
- 12 whole black peppercorns
- Pinch of crushed red chile flakes
- 3 quarts water
- Rinse any lingering dirt from the vegetables. Combine all ingredients in your largest stockpot–if you need to, cut the veggies into chunks to fit in the pot. Cover, bring to a boil, then reduce heat to keep at a bare simmer. Simmer for 2-3 hours, or until the broth is richly flavored. Strain out the solids.
- Use the broth immediately, or freeze for 4-6 months.
- This recipe was entered in the contest for Your Best Vegan Recipe
- This recipe was entered in the contest for Your Best Restorative Recipes