Mediterranean Vegetable Broth

Ingredients

• 100 g carrots (2 carrots)
• 1 head fennel
• 75 g celery stalks (4 stalks)
• 80 g tomatoes (6 tomatoes)
• 50 g red onions (3 red onions)
• 2 Garlic cloves
• 2 tbsp olive oil
• 3 stems basil
• 8 black peppercorns
• 1 pinch Saffron threads
• 3 bay leaves

Instructions

1. 1.

   Wash, trim, and roughly chop carrots, fennel, and celery. If necessary, separate the celery stalks. Chop tomatoes into small pieces.

2. 2.

   Halve the onions unpeeled. Peel the garlic cloves and crush them with the back of a knife.

3. 3.

   Heat olive oil in a large pot. Sauté fennel, carrots, celery, tomatoes, onions, and garlic over low heat while stirring frequently for 8–10 minutes.

4. 4.

   Add 4 liters of water and bring to a boil.

5. 5.

   Skim off any foam that forms with a slotted spoon.

6. 6.

   Rinse the basil, shake dry, and add it along with peppercorns, saffron, and bay leaves to the pot. Cover and simmer over medium heat for about an hour.

7. 7.

   Strain the liquid through a fine sieve into a second pot. Reduce on high heat until approximately 1200 ml remains. Use immediately or store in the refrigerator; the broth keeps for up to three days.

8. 8.

   For freezing: Pour the cooled broth into freezer bags using a funnel, seal tightly, and freeze. Shelf life is about six months.

9. 9.

   For canning: While still boiling hot, pour the broth into three jars that have been rinsed with boiling water (400 ml each). Seal immediately, place upside down for five minutes, then stand upright and store in a cool place. Shelf life is about three months.