Vegetable Broth from scratch

Ingredients:

3 + celery stalks

1 onion - large

3 +  carrots

1 tsp. salt

3 bay leaf

1 zucchini

wilted Kale (left overs from the fridge) 

3-4 garlic cloves

cold water - use enough to cover all the vegetables 

plus..as many wilted, left over vegetables that can fit

Making broth is so much easier than making soup because you don’t have to spend a lot of time finely chopping and peeling the vegetables.

Miriam's Time Saving Tip♥ 

As I prepare my meals and I have bits and pieces of vegetables that I could throw into the compost but I could also save all these vegetables in a separate bag and when it is stock time I simply dump them all into my broth/stock pot. 

Broth/Stock Golden rule: DON’T STIR, BOIL OR LID

Broth Procedure on the stove top:

Rinse all the vegetables well under cold water to remove surface dirt or pathogens (disease causing microbes) but peeling is not necessary.

Into your large stock pot put:

• large onion cut into  1/4’s,  - don’t peel .
• chopped celery, zucchini and carrots, large chunks 
• Smashed garlic cloves so they open but do not peel.
• salt, and any leftover wilted or old vegetables (from your fridge) into the pot as well (not cabbage as this will completely change the flavour of your broth).  I added about 2 cups of old kale and 1 cup of cauliflower that was wilted.
• cold water, approx. 4-5 L to cover all the ingredients. Stir once and don’t stir again.

On the stove bring the broth mixture to a boil and then turn the stove down to simmer. Don’t be tempted to stir at this point because you will find the impurities will float to the top and you don’t want to stir these back into your broth.

Allow to simmer for 6 hours or longer if you have the time. A crock pot can be used for this process.

After simmering scrape the scum (impurities) off the top and discard.

Allow to cool slightly and then strain off the liquid (broth) and discard all the cooked vegetables.

Cool quickly by dividing the broth into smaller containers and then place in the fridge for storage.

Broth procedure with ‘Instant Pot’ pressure cooker:

Same procedure as above with vegetables, herbs  & water.

Turn your Instant Pot to Broth/soup setting and close the lid as directed after all ingredients are in. Press 'Start'.

After the pot pre-heats the broth will be done in 30 minutes.

Unbelievable but true!

Unplug the Instant Pot and follow directions on the pot on how to safely remove the lid. The lid cannot be removed until all the steam pressure has been released ( follow directions carefully for this).

Allow the broth to cool slightly and then strain off the liquid (broth) and discard all the cooked vegetables.

Quick, easy and delicious.

Creamy & Spicy Carrot Yam Soup

This recipe is from 'Oh She Glows Every Day' by Angela Liddon (pg. 141). It is so delicious that there is not alot of changes to make except I decided to leave out the cayenne pepper and I increased the amount of broth, carrots and yams by 1 cup each.

The BIG difference with this tasty recipe is I am using my 'Instant Pot' instead of the stove top. This electric pressure cooker/saute pot/soup pot is one of the most useful and handy tools I have ever had in my kitchen. It makes enough soup for 6-8 big bowls of soup.

Recipe

2  tbsp. coconut oil

2 cups sweet onion

2-3 garlic cloves

1 tbsp. fresh organic ginger

2 tbsp. red curry paste

5 cups vegetable broth ( I made my own                          see the recipeon this blog)

1/4 cup raw almond butter

4 cups peeled and diced carrots - don’t                          worry about the size as you are                            blending the soup before serving

4 cups peeled and diced yams

1 tsp. salt

freshly ground pepper to taste

Using the amazing ‘Instant Pot’:

Tune on the pot to the ‘saute’ setting.  

Melt coconut oil.

Add diced onion, garlic & ginger. Sauté for a few minutes until onions are transparent.

Add curry paste. Continue to sauté to blend in the paste.

Add almond butter to 1 cup of the broth and blend well. Add this mixture to the onions. Stir well.

Add remaining ingredients and stir.

Close up the Instant Pop pressure cooker.

Set the dial to Soup/Broth setting and press start.

After the pot pre-heats it takes 30 minutes and your soup is perfectly done. 

After the lid is off, remove the inside pot from the pressure cooker and place on a hot pad.

Blend until creamy smooth with an immersion blender or in a blender.  

Serve while steaming hot.

Enjoy!

4 cups of peeled carrots

4 cups of peeled yams

saute onions in coconut oil

secret ingredient!

sauté red curry paste with onions, ginger & garlic

home made vegetable broth

add remaining ingredients, stir , lock the lid on, press start

this is the best kitchen pot ever!

when finished it is chunky but tasty

blend for a silky smooth finish

Turkey Bone Broth From Scratch

2 turkey drumsticks - large ones

3 celery stalks

1 onion - large

1 tsp. salt

1 zucchini

wilted Kale (left overs from the fridge) 

3-4 garlic cloves

cold water - use enough to cover all the                          vegetables 

and the turkey 

Making broth is so much easier than making soup because you don’t have to spend a lot of time finely chopping and peeling the vegetables.

Broth Procedure on the stove top:

Rinse turkey under cold running water and place the turkey drumsticks in the pot. 

Rinse all the vegetables well but peeling is not necessary.

Cut the onion in 1/4’s,  and add to turkey.

Chop the celery, zucchini in large chunks and throw into the pot.

Smash garlic cloves so they open but do not peel.

Add garlic, salt, and any leftover wilted or old vegetables (from your fridge) to the pot as well (not cabbage as this will completely change the flavour of your broth).  I added about 2 cups of old kale and 1 cup of cauliflower that was wilted.

Add cold water to cover all the ingredients. Stir once and don’t stir again.

Broth/Stock Golden rule: don’t stir, lid or boil

On the stove bring the broth mixture to a boil and then turn the stove down to simmer. Don’t be tempted to stir at this point because you will find all the impurities float to the top and you don’t want to stir these back into your broth.

Allow to simmer for 4-5 hours or longer if you have the time. A crock pot can be used for this process.

At the rend scrape the scum (impurities) off the top and discard.

Allow to cool slightly and then strain off the liquid (broth) and discard all the cooked vegetables.

Broth procedure with ‘Instant Pot’ pressure cooker: 

Rinse turkey under cold running water and place the turkey drumsticks in the pot. 

Rinse all the vegetables well but peeling is not necessary.

Cut the onion in 1/4’s,  and add to turkey.

Chop the celery, zucchini in large chunks and throw into the pot.

Smash garlic cloves so they open but do not peel.

Add garlic, salt, and any leftover wilted or old vegetables (from your fridge) to the pot as well (not cabbage as this will completely change the flavour of your broth).  I added about 2 cups of old kale and 1 cup of cauliflower that was wilted.

Add cold water to cover all the ingredients. Stir once and don’t stir again.

Turn your Instant Pot to Broth/soup setting and close the lid as directed.

After the pot pre-heats the broth will be done in 30 minutes.

Unbelievable but true.

Unplug the Instant Pot and follow directions on the pot on how to safely remove the lid.

 Allow the broth to cool slightly and then strain off the liquid (broth) and discard all the cooked vegetables.

Quick, easy and delicious.