Vegetable broth concentrate
Roasted veggies blended into a paste, frozen in cubes — one cube + hot water makes broth. Lighter than the chicken version, great for grains too.
What you need
- 2 bell peppers, diced
- 2 onions, diced
- 3 celery stalks, diced
- 3 carrots, diced
- 3 garlic cloves, minced
- 1/4 cup olive oil
- 3/4 cup sea salt
How to prep it
- Finely dice all the vegetables and garlic.
- Sauté everything in the olive oil over medium-low heat, stirring occasionally, 15 min.
- Stir in the salt, cook another 10 min until the vegetables are very soft and juicy.
- Cool completely, then blend until smooth.
- Freeze in small cubes (an ice tray works well) — 1 cube + 3-4 cups boiling water makes broth. Keeps up to 6 months.
Pick dinners, get the shopping list, prep once. No account needed.
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