I have been making my own vegetable broth lately at the same time as cooking my soups.
I have been making a “discard” broth by taking all my discards form the chopped vegetables, tops of the celery, onion/shallot skins, bottoms of the asparagus, pepper stems, well you get what I’m saying. Instead of discarding the unused vegetable pieces II place all of the discards in a separate pot and cover with water, add salt and pepper. While the “broth” is cooking I prepare my soup in the main soup pot and my vegetarian broth is ready when I need it.
Ingredients:
- 5-6 shallots
- 4 cloves garlic
- 1 T coconut oil
- I bunch asparagus
- 1 bunch fresh spinach
- 1 large celery stalk
- 1 T balsamic vinegar (I used gold quality)
- 1/2 cup coconut milk
- 5-6 cups water
Soup Pot: sauté chopped shallots, garlic, celery, and asparagus tops in coconut oil, add balsamic vinegar
Discard Pot: in a separate pot add all vegetable discard items, celery tops, shallot and garlic skins and bottom half of asparagus stalks. Add salt and pepper and cover with water. Cook until all vegetables are soft
Soup Pot: Pour broth through a strainer and add spinach and milk, Puree and serve.
- The balsamic vinegar adds a beefy flavor to this soup.
Website: zammphotography.com and
www.fromgardentosoupbowl.com