Vegetable Broth Recipe
Ingredients
7 cups finely chopped vegetables (you can include carrots, onions or leeks, butternut squash or zucchini, tomatoes, celery, red bell pepper, and turnips or parsnips)
1/2 cup chopped fresh parsley
2 cloves garlic, halved
1 bay leaf
1/2-inch piece fresh gingerroot
9 cups water
1/2 teaspoon black pepper
Directions
Combine vegetables, parsley, garlic, bay leaf, gingerroot, water, and pepper in a 6-quart microwave-safe bowl.
Cover with plastic wrap, sealing tightly.
Microwave on high for 60 minutes.
Let stand for 10 minutes.
Remove plastic wrap carefully to avoid steam burns.
Cool to room temperature.
Strain the liquid, pushing down on solids gently to extract as much liquid as possible.
Discard solids.
Variation â– Place unstrained soup and solids in a food processor or blender and blend until liquefied.
Cover with plastic wrap, sealing tightly.
Microwave on high for 60 minutes.
Let stand for 10 minutes.
Remove plastic wrap carefully to avoid steam burns.
Cool to room temperature.
Strain the liquid, pushing down on solids gently to extract as much liquid as possible.
Discard solids.
Variation â– Place unstrained soup and solids in a food processor or blender and blend until liquefied.
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