Good morning and happy Monday! I promised to let you know how my homemade vegetable broth turned out in the slow cooker as part of my preparations for my surgery next week. I’m pleased to report that it turned out amazing! All I did was take a bunch of vegetables and cook them on low for 12 hours overnight. I used these veggies:
I had a potato that I was going to add, too, but I forgot it. I have a large slow-cooker, so I was able to add 12 cups of water along with the vegetables:
After it simmered all night long, I just separated the liquid from the vegetables and got a rich, flavorful broth:
I had two containers like this, so I froze one that I will take with me to the hospital and I’m using the other one this week for soups.
Here’s the recipe:
Homemade Slow-Cooker Vegetable Broth
Makes 12 cups
1 bunch of carrots, sliced into large sections
1 bunch of celery, sliced into large sections
1 onion, chopped roughly
1 fennel bulb, chopped roughly
1 potato, chopped (optional)
12 cups filtered water
Combine all ingredients in a large slow-cooker and cook on low for 12 hours. Use a ladle to separate the liquid from the vegetables when finished and discard the cooked vegetables. Broth can be frozen for later use or kept in the refrigerator for up to 5 days.
Just a note, if you have a smaller slow-cooker, just adjust your water to vegetable ratio. Also, I know a lot of people use vegetable scraps for their broth, but I am way too
anal picky for that. I don’t tend to save scraps when I’m prepping foods so I chose to just use fresh vegetables instead.
Before I show you a way I used the vegetable broth in a soup, I wanted to share some adventures from this weekend. Since it’s a long weekend for many here in the United States, Alan and I had some family visiting. We decided on Sunday to visit Hearst Castle and it was a beautiful day to do so. We had some time to visit the beach before our tour:
Then, we had a great tour where we saw the cottages and the kitchen at the Castle. Here are some photos from the grounds:
By the time we got home late yesterday afternoon, I was pretty tired and didn’t have any leftovers to serve for dinner. So, I resorted to just packing a bunch of different vegetables into my Vitamix and used some of my vegetable broth as a base. The soup had cooked kabocha squash, roasted garlic, raw broccoli, almond butter, nutritional yeast, sesame seeds and some soy milk:
I blended it until it was mixed but still chunky, and then heated it in a saucepan. It was sooooo good and flavorful, especially with a squeeze of lemon juice at the end:
I hope you had a happy, healthy weekend. It was fun for me to get out of the house and do something different. I actually had a good solid 3-4 hours yesterday where I didn’t think once about my surgery or the whole cancer thing, but, instead, I enjoyed the moment and how beautiful life can be:
See you back here on Wednesday!