Veggie Broth Concentrate

Veggie broth concentrate is one of the staple ingredients in my kitchen. I use it almost daily for cooking, salad dressings, or to prepare a quick hot cup of veggie broth on a cold day. It’s very easy to make, nutritious, and raw. No cooking required! The only thing that you need besides vegetables and salt is a high speed blender. I only use Celtic Sea Salt because of its high mineral content and nutritional value. You can taste the difference!

You need:

• a high speed blender
• screw lid jars to store

Ingredients: (for about 5 cups/1100 ml concentrate)

• 2 lb (900 g ) vegetables like carrots, leeks, celery root and or stalks, kale, golden beet, zucchini, broccoli
• ½ bunch of parsley
• 7 oz (200 g) Celtic Sea Salt

Preparation:

Wash and very roughly chop your vegetables.

Place only half of the vegetables into the container of your blender. Process at highest setting until smooth. Gradually add remaining vegetables and Celtic sea salt. Use your tamper to push vegetables towards the blades and blend until you have a smooth puree. This takes about 2 minutes.

Spoon your concentrate into screw lid jars and freeze. Enjoy in many of your favorite recipes instead of instant broth or salt!

Notes:

• Due to the high salt content, you can use the puree right out of the freezer. It stays soft, even when frozen.
• Store opened jar in the fridge.
• For a nice cup of warming veggie broth, use 1½ – 2 teaspoons concentrate per 1 cup (240 ml) of hot water.