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If you are growing your own veggies at home and want to make a top-quality veggie broth, Matt, Jo and Joost are here to help! This recipe makes the most of the woody, fibrous stalks of older vegetables, which are grilled for extra flavour before simmering on the stove to release their flavour and nutrients.
Roughly chop kale bones, then char along with whole tops of kale, sprig of rosemary and spring onions over a hot grill. Any other fibrous material you’re adding to your broth should be grilled to get a bit of a char on them, for flavour.
Add charred vegetables to your stock pot.
Add your roughly chopped mushrooms, other herbs and all other ingredients to your pot.
Simmer on the stove for two hours, adding water as needed if it gets too low.• Use stock as the base for any soups, stews, or serve as is!