Vegetable Broth

Vegetable Broth

Vegetable broth is a true kitchen ally: simple to make, yet rich in flavor and nutrients. In Italian tradition, as in many other cuisines around the world, vegetable broth was born from the art of making the most of seasonal vegetables, transforming them into a flavorful liquid that enhances every dish, from soups to risottos. Interestingly, its origins date back to Roman and medieval times, when it was used not only for cooking but also for its supposed health benefits. Today, it is considered a symbol of healthy and creative cooking: light, natural, and versatile, capable of bringing aroma and vitality to any preparation.

Vegetable broth is not just an ingredient, but a real kitchen helper: light, flavorful, and natural, it can transform any dish. Use it as a base for soups, stews, and creamy purées, to cook risottos and grains, or to enhance vegetables, legumes, and sauces. Even the vegetables used in the broth can be repurposed in soups or purées, reducing waste while adding flavor. Stored in the refrigerator or frozen in portions, vegetable broth allows you to always have a touch of healthy, genuine flavor on hand, ready to make every recipe even more special. 🍽️Serves: 4 ⏲️Time: 35-40 minutes 🧺Ingredients:

• 2 liters of water

• 2 tablespoons extra virgin olive oil

• 1 carrot

• 1 celery stalk

• 1 onion

• 1 ripe tomato

• Chopped parsley, to taste

• Salt, to taste

• Pepper, to taste
  

🥣Instructions: 1. Prepare the vegetables

Wash, peel, and cut all vegetables into large pieces. They don’t need to be small—larger pieces are easier to remove after cooking.

2. Light soffritto

In a large pot, heat the olive oil. Add the onion first and sauté for 1–2 minutes, then add the other vegetables, stirring gently to release their aroma.

3. Add liquid and seasonings Pour in the water, season with salt and pepper, and bring to a gentle boil. 4. Cook the broth Cover with a lid and simmer over medium heat for about 20–25 minutes, until the vegetables release all their flavor. 5. Strain and serve Remove the vegetables with a slotted spoon or strainer. The vegetable broth is ready to use immediately or can be stored in the fridge for a few days. 💡Tips:

• Choose fresh, seasonal vegetables (carrots, celery, onions, bay leaf, parsley) for a richer flavor.

• A slow, gentle simmer extracts the most flavor and nutrients, preventing the broth from becoming bitter or bland.