Veggie broth or stock is the base of soup and stew recipes, and it can really impact the flavor of a dish.
Let’s start by looking at some of the prepared broths available (not a comprehensive survey – just what seems to be widely available and used by members).
Vegetable Bouillon Cubes:
The cubes (and sometimes powders) come in several varieties: organic, vegan, herbed, mushroom. People with celiac disease need to be aware of the cubes and powders as they may contain hydrolyzed vegetable protein, which could trigger an allergic reaction. One to try – Rapunzel brand.
Vegetable Base:
This is a paste available in a jar or tube, made of concentrated veggie bits. It comes in several varieties: organic, low-sodium, mushroom. More expensive, but a Tablespoon offers a lot of flavor to a pot of soup. Try Organic Gourmet Soup ‘n’ Stock.
Canned or Asceptic (boxed) Broth:
The soups in asceptic packaging can be a bit lower in sodium than those in canned or cubed/powdered form – or check for low-sodium varieties. Try Imagine Foods Veggie or No-Chicken broth, Pacific Foods Veggie broth, or Westbrae Naturals veggie broth. These brands tend to be organic, but check the label to be sure.
Homemade Options:
There are soooo many vegetable stock recipes – but most people probably just use what’s in the fridge. For instance, you could make a batch of stock consisting of:
4 leek tops (leftovers after I used the white parts)
5-6 dried mushrooms
1 carrot
1 small bunch asparagus bottoms (again, leftovers from what used in another dish)
Swiss Chard stems
2 stalks of celery
3-4 sage leaves
2 tsp Bragg’s
5-8 peppercorns
8 cups water
In this case, the leeks, asparagus and chard stems were “leftover bits” that had accumulated in the freezer, waiting for a day like this to make a stock! <<<< Budget Tip
Bring the pot to a boil and simmer, covered 2-3 hours (or really as long as you want – the longer it simmers, the richer the stock becomes). Strain through coffee filters and it’s ready for a soup or to freeze for later.
One more tip: Spray an ice cube tray with oil, and then pour some of the stock into the tray. Freeze (store the cubes in a freezer weight zipper bag to store for a couple of months). When you need to saute and want to use less fat and more flavor, take out a cube and melt it. The residual oil from the tray gives you a little oil for the pan, and the flavors from the stock are great for sauteing onions, shallots, celery, etc.
When you make your own broth you can use all kinds of vegetables. Really, it’s just what you have on hand and what flavors you want to blend. Ones to try:
potatoes
leeks
carrots (unpeeled, but scrubbed)
garlic cloves
chervil and/or parsley
peppercorns
bay leaves
sweet potato
mushrooms
cabbage
rutabaga
parsnips
onions
parsley
Water only method:
Cut veggies in half or in quarters. Fill a stock pot about half full with the veggies/herbs; cover with water by at least an inch or two above the veggies. Bring to a boil, cover and simmer at least 2 hours. If you want a really concentrated stock, let it simmer longer. Strain through a coffee filter. Taste and season lightly – remember this should be a base, not the overwhelming flavor, of other dishes.
Roast and boil method:
Preheat oven to 400F. Cut veggies into same-size pieces, approximately 1″ to 1-1/2″ square or diameter or long. Toss with a bit of olive oil, and sprinkle with salt and pepper. Spread in a single layer on a rimmed baking sheet. Roast veggies for 1 hour, stirring every 20 minutes. Put the roasted veggies in a pot with any herbs and spices, cover with water, and bring to a boil. Reduce the heat and simmer for 1 hour. Strain through a coffee filter. Taste and season lightly.
Asian flair:
Try Kombu Dashi – a very common Japanese soup stock, usually made with sea vegetables (this is a vegetarian version – there are also versions that use Bonita flakes and other fish seasonings).
4 cups of water
6 inches long kombu (also known as konbu)
Wipe the kombu with a clean cloth to remove dirt. (Kombu shouldn’t be washed under running water.) Soak the kombu in the water in a pot for one to two hours. Put on low heat and bring the water to a boil. Just before the water boils, remove the kombu.
Recipe
This is a simple soup with lots of flavor.
Squash, Mushroom & Chard Soup
Purple Week ~ serves 4
4 cups vegetable stock
1 small butternut squash
4 crimini mushrooms, cleaned and thinly sliced
2 handfuls of baby chard leaves (or baby spinach)
Optional: 1 cup prepared rice & rye
Roast butternut squash: Cut squash in half length wise, brush cut sides with olive oil lightly and place cut side down in baking dish. Roast in 375 degree oven for 30-40 minutes or until tender to fork test.
Remove from oven and let cool.
Gently remove squash from skin, trying not to mash more than necessary. Cut squash into small cubes and place in soup pot.
Add thinly sliced mushrooms and chard or spinach leaves (having washed and removed any larger, tougher stems and broken pieces into bite size).
Cover with stock and heat to a boil. If adding rice & rye, add just as it boils and stir to combine and heat. Serve hot.
