Lunch & Dinner

Vegetable Broth

Today I am coming to you with an excellent alternative for store-bought Vegetable Broth that you can make at home with no need for any fancy equipment (although if you have an Instant Pot, it might come handy).

LEFTOVERCOOKING: Veggies

Broths available in stores are often high in sodium, can contain some unnecessary ingredients, and the packaging they are store it might not be the healthiest option either.

All you need is:
– onion
– celery stalk
– potato
– carrot
– 1 cup mushrooms
– 5 cups of water
– garlic glove
– 2 sprigs fresh thyme
– bay leaf
– pepper and salt

Cut all the veggies into small cubes. Put all the ingredients into a big pot and bring to boil, reduce heat, and simmer for 1 hour.

If you are using Instant Pot set the pressure to high and time to 15 minutes.

Strain and discard solids. Ready vegetable broth store in a glass jar, it will last for about a week in your fridge. You can also freeze it, either in a freezer-safe container or in ice-cube trays. That option is really convenient! No more store-bought broth!

Want more delicious #lefotvercooking recipes? Try this Black Bean Burrito that can be made in vegan or nonvegan version!

Chicken & Vegetable Crapes are another great recipe to use up leftover veggies!

If you have tried this recipe, let me know how you liked it! Take a picture and tag it #simplypaya on Instagram!

Join me on Instagram & Facebook for more yummy and healthy food!

✨ P.

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