Vegetable broth

Name: Vegetable broth
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 2 Federation Soup Greens; 6 Stem/s Parsley; 1/2 bunch Thyme; 2 Tomatoes; 80 g Parmesan bark; 1/2 Garlic bulb; 2 Onions; 1.5 litres Water; 1 TABLESPOON black peppercorns; 2 Bay leaves; 1 TEASPOON Salt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

Those who have internalized the basic principles of the art of brewing can transfer their skills to the vegetarian version

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

2 Federation Soup Greens
6 Stem/s Parsley
1/2 bunch Thyme
2 Tomatoes
80 g Parmesan bark
1/2 Garlic bulb
2 Onions
1.5 litres Water
1 TABLESPOON black peppercorns
2 Bay leaves
1 TEASPOON Salt
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash the soup greens and cut them coarsely. Wash parsley, pluck off leaves and put aside. Wash thyme. Wash and halve the tomatoes. Cut parmesan rind into smaller pieces. Remove loose skin from garlic bulb and onions.
2
Cut the onions in half and roast them in a pot without fat darkly with the cut surfaces facing down, so that the broth gets a nice colour.
3
Add water, vegetables, parsley stems, tomatoes, parmesan, garlic, black peppercorns, bay leaves and salt.
4
Slowly bring to the boil and simmer for about 1 hour. Pour stock through a fine sieve and season with salt and pepper.