Welcome to

The Curious Senior Website

Vegetable Broth

By

All of the soup recipes take some kind of broth. I’ve made beef and chicken broth in abundance over the years, but I’m just now tackling vegetable broth. My main problem is that the “umami” of vegetable broth usually comes from mushrooms or nutritional yeast, both are on my list of items I shouldn’t eat.

I think I’ve found a couple of solutions to give my vegetable (vegan) broth nice texture, scent, fullness, and taste. In addition to the usual carrots, celery, onion, and garlic normally used, I’ve added a handful of lentils and a little eggplant.

I make it in my Instant Pot. There’s even a setting for broth and soup, taking 15 minutes after the pressure has build up. And I can leave it in the IP while I do your 30 minutes of aerobics in the gym next door!

 

Print
No ratings yet

Vegetable Broth

Servings 1 quart

Ingredients

  • 1 tbsp coconut oil or olive oil
  • 1 quart filtered water
  • 1 carrot cut in large pieces
  • 1 celery stick cut in large pieces
  • 1/2 medium onion cut in large pieces, leave a little skin on
  • 1/4 cup lentils uncooked is fine, but cooked if you have them
  • 1/2 small eggplant cut into pieces
  • 1 clove garlic crushed
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1 handful spinach rinsed, optional
  • 4 cubes butternut squash optional

Instructions

  • Heat coconut oil or olive oil in Instant Pot on sauté.
  • Add cut carrot, celery, onion and eggplant pieces. Sauté for a few minutes. Then add water and rest of ingredients.
  • Put pressure lid on IP and select stock or soup function. On my machine, 15 minutes appears, which is the length of time it takes to cook under pressure.
    This can also be made in a traditional pot on the stove. Put sautéed vegetables and rest of ingredients in a large stock pot on high on the stove. Bring to a boil, then reduce to a simmer. Let the mixture simmer for about an hour with the lid partly off so it doesn't boil over.
  • When finished, allow a natural release of the IP pressure. Open lid (there will be steam, so don't put your face over the pot). Pour mixture through a sieve into a large container.
  • Once cooled, stock can be kept in a quart jar in the refrigerator for use in the next couple of days. I often put a few cups in a plastic back and freeze it for later use.