Food for Soul

The Mediterranean Slow Cooker – Vegetable Broth

  Here is a basic broth made without meat that can be used for soups, fish, vegetable dishes, and wherever else you want to add light flavor. Don’t limit yourself to the vegetables listed; you can use other vegetables as well, such as mushrooms, parsnips, lettuce, and scallions.

  Makes about 10 cups •1 large onion •2 carrots •2 fresh or canned plum tomatoes, halved •2 large garlic cloves •1 medium leek, trimmed and well washed •2 celery ribs with leaves •1 potato, peeled •A small bunch fresh flat-leaf parsley •10 cups water •Salt  

Combine all the ingredients except the salt in a large slow cooker. Cover and cook on low for 8 to 10 hours. Let cool slightly, then strain out the vegetables and discard them. Add 1 teaspoon salt, taste, and correct the seasoning. Store the broth in a covered container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

The Mediterranean Slow Cooker
By Alan Richardson and Michele Scicolone

picture By Yingko_8

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