Homemade Vegetable Broth ~ Day 125

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Preparation time: 10 minutes

Cooking time: 1 hour

Yields: 8 cups

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Ingredients:

• Onion - 1
• Carrots - 2
• Cabbage - 1/4 small head
• Green onion - 1 spring
• Any greens - 2 springs (I used radish greens)
• Garlic - 2 cloves
• Parsley - 1 spring
• Mint - 1 spring
• Bay leaf - 1
• Lemongrass - a small piece
• Cumin seeds - 1/2 tsp
• Black peppercorns - 1/2 tsp

Method:

1. Roughly chop the vegetables and place them in a large pot along with rest of the ingredients.
2. Cover the vegetables with 8 cups of water.  Bring it to a boil over high heat.  Reduce to simmer nd cook for 1 hour,
3. Strain the broth using a colander and discard the vegetables.  Strain again through a fine mesh strainer.
4. Use immediately or cool and refrigerate for up to 3 days.  To freeze the broth, use freezer safe containers or bags.  You can also use the ice cube trays or muffin trays to freeze the broth. Once frozen, remove from the trays and store in freezer bags for 3 months.