Vegetable Broth Base
Ingredients
- 2 leeks, white and light green parts, chopped and washed (2 1/2 cups, 5 oz) ⓘ
- 2 carrots, peeled and cut into 2 inch pieces (2/3 cups, 3 oz) ⓘ
- 1/2 small celery root, peeled and cut into 1/2 inch pieces (3/4 cup, 3 oz) ⓘ
- 1/2 cup fresh parsley leaves, and thin stems (1/2 oz) ⓘ
- 3 tablespoons dried minced onions ⓘ
- 2 tablespoons kosher salt ⓘ
- 1 1/2 tablespoons tomato paste ⓘ
- 3 tablespoons soy sauce
Instructions
- Process everything, except tomato paste and soy sauce, in food processor, scraping down sides of bowl frequently, until paste is as fine as possible, about 3 to 4 minutes.
- Add tomato paste and process for one minute, scraping down sides of bowl every 20 seconds.
- Add soy sauce and continue to process one minute longer.
- Transfer mixture to airtight container and tap firmly on counter to remove any air bubbles. Press small piece of parchment paper against surface of mixture and cover.
- Freeze up to 6 months.
- Use 1 tbl to one cup boiling water to make broth. Strain if you desire a particle-free broth. The salt content of the mixture will keep it from freezing so that you can scoop it straight from the container.
Nutrition & Diet Analysis (per serving)
265
kcal
13% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).