A delicious broth is the key to any great soup. Keep this basic broth in the refrigerator or up to two months in the freezer. By making your own broth, you control the sodium level, making it a healthier choice.
Ingredients:
Preparation Time: 10 minutes
Cooking Time: 1 1/2 hours
- 3carrots, onions, and celery stalks chopped
- 3leeks, trimmed and chopped into 2 inch pieces
- 1 fennel bulb, chopped into quarters
- 1 turnip
- 1cup butternut squash cut into 1 inch pieces
- 2 garlic gloves, smashed
- 4springs each parsley and thyme
- 2 bay leaves
- 10 coriander seeds
- 1/2 teaspoon sea salt and peppercorns
- 10 cups cold water
Steps/Methods:
In a large stockpot, add all vegetables and spices; pour in water. Bring to a full boil. Cover and reduce the heat to low. Simmer for 1 hours. Strain broth through cheecloth-lined sieve into a large bowl, pressing vegetables to extract liquid. Store in a covered glass bowl or jar in the refrigerator for 3 days or pour into freezable containers and freeze for up to two months.
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