Easy foolproof vegetable broth without celery!
Easy foolproof vegetable broth, a caveman can do it! Okay, maybe there’s no real science for that. However, this vegetable broth has been the essential base for a lot of my stew recipes, and ever since I’ve started incorporating it – I’ve found that it elevates my dishes to the next level. I love this recipe because it’s quick, cheap and easy, WITHOUT CELERY. Lots of recipes out there recommend celery but I find it to be overpowering.
I learned this from my boyfriend’s mother and it has been added to my simple vegetarian dishes.
All You Need
Literally, all you need are 3 ingredients: bell peppers, mushrooms, and onions. Bell peppers give the stock a light flavor. Mushrooms allow for a nice umami flavor, which gives depth to your broth. Lastly, onions further the flavor and depth within your vegetable broth. Add 3 cups of water and boil. Voila, broth ready at your disposal.
I like to add Jamaican habanero pepper for a little bit of a kick, perfect for the soups that I mentioned above.
2 tbsp of Adobo
3 cups of water or enough to cover ingredients
Once done you can scoop out the onions and mushrooms and use it in a dish as mentioned above. You can use a fine mesh to remove any additional ingredients. Leaving you with a clear and delish stock. The stock can be frozen until you need it as well.
To defrost just sit the container in hot water or leave it out overnight or while you’re at work. You can even sip on it as a clear broth – I’ve done this countless times. Feel free to share this recipe with friends and family, honestly, it makes things taste so much better.
I hope to make a Jollof Rice recipe using this stock. I’ve used it for Quinoa meals and it has been a hit.