Make vegetable broth yourself: simple recipe

Whether with noodles, vegetarian dumplings or pancake strips, homemade vegetable broth is a real asset, especially for vegetarian soup dishes or stews.

Vegetable broth shopping list

For two liters of broth you need the following ingredients:

• 4 carrots
• ½ Saddlery
• 1 root parsley
• 1 leek
• 1 onion
• 2 cloves of garlic
• 4 juniper berries
• 2 bay leaves
• 3 sprigs of thyme
• ½ bunch  parsley
• 1 stalk of lovage
• 1 tbsp olive oil
• 3 liters of water
• 1 pinch of salt
• 1 Prise Pfeffer

Make your own vegetable broth: this is how it works

Prepare broth yourself step by step:

1. Wash and roughly chop the carrots, leeks and root parsley. Wash and dice the celery. Halve the onion unpeeled,  remove the garlic  from the skin. Then tie the parsley, lovage and  thyme  together with kitchen twine.
2. Heat the oil in a large saucepan and sauté the carrots, root parsley and celery for about five minutes. Add the leek, onion and garlic and cover with water. Then add thyme and the other herbs as well as bay leaves and juniper berries. Simmer for about an hour on medium heat.
3. Pour the broth through a sieve and season with pepper.

Tip:  The cooked vegetables can be used as a soup ingredient, if you like.

Be careful with celery: Attention people with allergies

 A possible cross-reaction to celery could occur in individuals with an  allergy to mugwort pollen. Cross allergies often arise when foods are chemically similar to pollen or other allergy triggers. Certain allergens can also be contained in food and cause allergic reactions. In order to prevent dangerous reactions, celery should be avoided in the event of an allergy. Alternatively, a larger amount of parsley root can be used.