Vegetable broth with Ginger
Ingredients
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Magic broth:
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Leeks
200g
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Carrots
200g
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Celery branch & leaves
150g
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Parsley
100g
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Salt
185g
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Fennel
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Celery
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Carrots
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Ginger Petals
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Dill
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Olive oil
Prepare a magic stock. Roughly chop the washed vegetables, keeping their skins.
Blend the vegetables in your blender. Depending on your blender’s strength and capacity, you can do it gradually or all at once; this is the most time-consuming step. Stop when the consistency is granular.
Pour the blended vegetables into a bowl, add the salt, and mix well. Fill sterilized jars and seal them tightly.
Store the stock in the fridge for up to 2 months. The color of the contents may change, which is normal.
Now thinly slice your preferred vegetables to add to your broth. Here, I use fennel, celery, and carrot with Ginger Petals, but you can adapt according to your preference.
In a large pot, combine the chopped vegetables with a tablespoon of the magic stock and some Ginger Petals.
Bring the mixture to a boil over medium heat.
Once boiling, reduce the heat to low and let it simmer for about 25 minutes or until your vegetables become tender.
Serve with fresh herbs. I used dill and a drizzle of olive oil.
