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EatSmarter exclusive recipe

Mediterranean Vegetable Broth

(Basic Recipe)

Mediterranean Vegetable Broth

Mediterranean Vegetable Broth - Flavored with Mediterranean vegetables, this broth is the perfect foundation for sauces and soups

17
calories
Calories
40 min.
Preparation
2 h.
Ready in
easy
Difficulty

Ingredients

for 5 milliliters
2 Carrots (each about 100 grams)
2 Fennel bulbs (about 250 grams)
4 stalks Celery (each about 75 grams)
6 Tomatoes (about 80 grams)
3 red Onions (each about 50 grams)
2 Garlic cloves
2 tablespoons Olive oil
3 sprigs Basil
8 black Peppercorns
1 pinch Saffron threads
3 Bay leaves
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Kitchen utensils

2 Pots (with lid), 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Fine-mesh sieve, 1 Slotted spoon, 1 Ladle, 1 optional Freezer bag (or screw-top jars with lids), 1 optional Funnel

Preparation steps

Mediterranean Vegetable Broth preparation step 1
1

Rinse carrots, celery and fennel. Remove strings from celery if desired. Coarsely chop vegetables. Rinse tomatoes and coarsely chop.

Mediterranean Vegetable Broth preparation step 2
2

Without peeling, halve onions. Peel and crush the garlic with the flat side of a chef's knife.

Mediterranean Vegetable Broth preparation step 3
3

Heat olive oil in a large pot. Sauté fennel, carrots, celery, tomatoes, onions and garlic over low heat, stirring frequently, until softened, 8 to 10 minutes.

Mediterranean Vegetable Broth preparation step 4
4

Add 4 liters (approximately 4 quarts) of water and bring to a boil.

Mediterranean Vegetable Broth preparation step 5
5

Skim off any foam from surface of broth as necessary. 

Mediterranean Vegetable Broth preparation step 6
6

Rinse basil and shake dry. Add to pot, along with peppercorns, saffron and bay leaves. Cover and cook over medium heat until broth is flavorful, about 1 hour.

Mediterranean Vegetable Broth preparation step 7
7

Strain broth through a fine sieve into another pot. Cook over high heat until liquid has reduced to about 1200 ml (approximately 5 cups). Use immediately, or let cool, refrigerate in an airtight container and use within 3 days.

Mediterranean Vegetable Broth preparation step 8
8

To freeze: Using a funnel, pour the cooled broth into freezer bags, seal tightly and freeze. Use within 6 months.

Mediterranean Vegetable Broth preparation step 9
9

Tip: To preserve the broth for longer, you will need to use a pressure canner and process jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.