Recipe by: Tom West
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Loved this! I make lots of risotto, so this is a perfect recipe for me. Also, I purée the leftover vegetables and add them to a spaghetti sauce for later meals.
This broth was okay. I think since I'm not a huge fan of cooked carrots and celery, that did it in for me. My boyfriend liked it a lot though.
Loved this! I make lots of risotto, so this is a perfect recipe for me. Also, I purée the leftover vegetables and add them to a spaghetti sauce for later meals.
This is very good, I made it as it was written. Make sure and reduce it down or it will not have much flavor.
After straining, I added 1 can of diced tomatoes, with juice, 1 can dark red kidney beans, and 1 can Cannelini beans, and brought it back to a boil. Then I added 1 cup of Pastina shaped pasta, ...
This is an exceptional broth. It is robust and aromatic, and would make a lovely 'faux beef' stock for a vegetarian onion soup. It will be a staple in my household..I'll use it as a consumme as...
I roasted the vegetables the night before on a spare shelf in my oven when I was making dinner. Then made the broth the following day. Used as a base for carrot and coriander soup II from this s...
This vegetable broth really lives up to it's name. I made a batch today, and it was by far the BEST broth I've ever tried. It took a little extra time than a normal vegetable broth does to mak...
wonderful flavour and colour. I added hot dried peppers to the simmering stock to add a level of heat to the soup.....a must have
This IS the World's Greatest Vegetable Broth. Totally saved my behind this week as I'm low on cash and can't afford boxed/canned organic broth. I did cheat a bit and used two week's worth of tri...