Many of our recipes include vegetable broth as an ingredient. If you have time and a big enough freezer, you will want to make your own broth to use for your metabolic balance meals.
When you make your own broth, you can season it to your taste and ensure the broth contains only the ingredients that you want added to your recipe. Making your own broth will also make you feel like you are getting everything you can out of your vegetables. (Especially if you are not into composting.)
Here is a basic vegetable broth recipe:
- 2 medium yellow onions sliced
- Bunch of carrots peeled and sliced (You can just scrub them, you don’t have to peel them.)
- 2 stalks celery or a chunk of celery root
- 3 cloves garlic
- 2 bay leaves
- 2 tbsp whole black pepper corns
Place all of your ingredients & 1 gallon of water into a large cooking pot. Bring to a boil. Reduce the heat and let the ingredients simmer for 2 hours. Strain and discard the solid vegetable (You can puree the vegetables and add them to riced cauliflower if throwing them out makes you feel bad.)
Strain the liquid through a mesh sieve. Cool. Once cooled, separate the broth into portions for your meals and freeze them in plastic bags or reusable containers depending on the space in your refrigerator.
On oh my veggies, the blogger suggests saving your vegetable scraps and adding them to your soup broth mixture. I think this is a great idea. Before you go ahead and throw all of your veggies into the soup, read her post about cooking with vegetable scraps. You can freeze your scraps until you’ve collected enough to use for your vegetable stock.
If you are a more visual person, here is a video that shows you how to make a vegetable broth.