Homemade Vegetable Broth

Vegetable Broth: Homemade vegetable broth filled with all the nutrients and flavours of fresh vegetables,thyme and bay leave. Homemade broths are a good option over the store bought ones and make the dishes more delicious.

My books collection from the library is increasing day by day and its like I am crazy about all these fascinating recipes in the books. I don’t know why but all I want is to keep these books forever. I know I might sound like a crazy person but this is what I am; So I keep renewing the books that I like most. Oh She Glows is one such book from the library which has amazing vegan recipes. This broth is one of the recipes that I made from the book and totally loved it.This recipe is for the last week of October Month’s CCChallenge #37.

Ingredients:
2 carrots,chopped
2 celery stalks,chopped
1 leek,chopped
1 cup mushrooms,chopped
1 tomato,chopped (I did not use)
2 onions,chopped
4-5 garlic cloves,chopped
1-inch ginger stick
1 teaspoon thyme
1 bay leave
salt to taste
pepper to taste
1 teaspoon olive oil
2 1/2 litre water

Method:
In a big pan add oil over medium heat. Add in chopped garlic and onions. Saute until fragrant.
Season the onions with salt and pepper. Add the chopped celery, leek, carrots, mushrooms and tomatoes,if using.
Saute for few minutes and add the ²&ginger stick, thyme and bay leave. Add the water and bring it to a boil. Cook covered on low to medium heat for about 2 hours.
Once cooked strain the broth in another vessel. Pour it into glass jars. Cool, and close the lids.
Store in freezer for up to 3 months or in the refrigerator for up to 3 days.