Vegetable Broth

 Adding vegetable broth to soup, curry even rice dish enhances the flavor especially if it’s homemade.  I basically freeze scraps from vegetables I have used in the week. I use a gallon size ziplock bag. I also use vegetables that are not at their prime, basically are in refrigerator for a week. At the end of week, make broth to use for the following week. I make it salt free to avoid adding any extra sodium in the diet. 

 Basically I use peels from carrots, leaves from cabbage, lattuce, tops for bell pepper, celery, tomato. 

 

Ingredients:

1. Scraps of vegetables and vegetables that are not at prime

2. Water - 8 Cups

3. Turmeric Powder - 1 TSP 

Optional:

1. Salt 

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Method:

1. Freeze the scraps of vegetables.

2. Add all vegetables, water, turmeric powder in instant pot. 

3. Seal the vent and choose pressure cooker mode for 15 min timer. Once the timer sets off let it cool down naturally. Open the lid and let the broth cool down completely. 

4.Strain the broth in airtight containers and refrigerate. Those will stay well for 3/4 days. You can deep freeze in ziplock bag to be used in a month. 

Stove Top Method:

 If using pressure cooker, cook for 3-4 whistles on medium heat. 

If using thick bottom pot, cover the lid and cook all ingredients on low heat for 45 min to an hour. You don’t need to stir.