Homemade Veggie Broth

I’m going to be making lots of soups this coming season because they’re so cozy and warming🥰 But guess what, WE NEED A FREAKING AWESOME BROTH FIRST! Prior to this I’ve never made homemade broth and I was shocked at how easy it is and how good it turns out😋

You could go to the store and buy some broth from there, but this homemade one is so darn good, and you can make as much as you want of it. And unless you’re buying organic broth (which I’m going to guess is pretty dang expensive), there can be all sorts of unwanted ingredients in there. If you’re wanting a broth that is all natural and super flavourful, make your own. Using this recipe, preferably😂

Broth is one of the simplest things you can make, so I’m not sure why most people don’t. Basically you just roughly chop a bunch of veg, then simmer it all in some water for a couple of hours, and you’re good. No fancy techniques or whatever. I made a nice veggie soup with this after👌 You could also use it in curries, casseroles, stews, quinoa dishes, or whatever you need broth for!

Hope you enjoy this simple and easy recipe that’s so versatile and delish!

Homemade Veggie Broth

Serves: Makes about 14 cups of broth

Total Time: 180 minutes (3 hours)

Ingredients:

  • 14 cups of water
  • 2 small yellow onions, chopped into wedges with the skins removed
  • 3 large carrots, roughly chopped into large pieces
  • 1 small portobello mushroom, thickly sliced
  • 4 cloves of garlic, smashed
  • Salt and pepper to taste

Directions:

  1. Bring the water to boil in a large pot. Add in all of the veggies, then lower the heat and reduce to a simmer.
  2. Simmer the veggies in the water for about two and a half hours, until the stock is a nice golden colour and has great veggie flavour.
  3. Season to taste with salt and pepper, then remove from the heat. Pour the stock through a fine strainer into a large bowl to remove the veggies and any smaller veggie pieces.
  4. Now your stock is ready for use! Place back in the pot and immediately make soup, or use in any other dish that calls for stock. This can also be frozen or kept in the fridge.

Can’t wait to see what awesome recipes you guys use this broth in! Have a great week:)

Yours Truly,

Olivia:))

Creamy Tahini and Sweet Potato Soup

I’ve been on a roll with the fall recipes lately! I’ve been loving all of the warm spices and fall flavours. Today I made a delicious Creamy Tahini and Sweet Potato Soup that is PERFECT for fall and super easy to make.

I’ve started experimenting with Tahini a bit more, and I love its nutty sesameness😂 I added it into my Carrot and Date Breakfast Cookies, and they were great!! In this soup, tahini adds such a depth of flavour and a nice richness. It pairs really nicely with the sweetness of the sweet potato.

To make this liquid gold, start by caramelized some onions😍😍 The smell of frying onions is the best! Then add your potatoes, some black beans, garlic, tahini, apple cider vinegar, paprika, cinnamon, and chicken broth. If you want to go vegan you can definitely use veggie broth. After all of your ingredients are in the pot (I think there’s only like 7 or 8) then season well with salt and pepper and let the soup simmer till the sweet potatoes are nice and soft❤️ Everything gets tossed in the blender and you’ve got a nice, luscious, creamy soup!

I love blender soups because they’re so simple and not particular at all. Chop your onions too big? Who cares it’s going in a blender. Basically, you cannot go wrong with this awesome fall soup. The flavour from the tahini and the cinnamon and paprika is insannnneeee. I know you may not like the sound of cinnamon in soup, but trust me it works. Make sure you try out this recipe because it’s definitely a winner!!

Creamy Tahini and Sweet Potato Soup

Serves: 4-6

Total Time: 60 minutes

Ingredients:

  • 2 tbsp olive oil
  • 1 medium sized sweet potato, chopped into 1 centimetre cubes
  • 1 large white onion, diced
  • 1 clove of garlic, minced
  • 1 cup cooked black beans
  • 4 cups chicken or veggie broth
  • 1/4 cup tahini
  • 2 tbsp apple cider vinegar
  • 1/2 tsp ground cinnamon
  • 1 tsp paprika
  • Salt and pepper to taste

Directions:

  1. Heat the olive oil in a large pot over medium heat. Add in the onions and cook until caramelized, about 10 minutes, stirring occasionally and adding water if necessary so that they don’t burn.
  2. Add the sweet potatoes, black beans, tahini, garlic and apple cider vinegar to the pot and cook for another 2 minutes.
  3. Dump the broth, cinnamon, and paprika into the pot and season liberally with salt and pepper. Stir to combine.
  4. Bring the soup to a boil, then reduce the heat to a simmer, cover, and let cook until the sweet potatoes are soft, about 30-40 minutes.
  5. Use a ladle to scoop all of the soup into a large blender, and blend until smooth. If you need to you can blend the soup in a few batches.
  6. Return the soup to the pot and season to taste with salt and pepper. Enjoy!

Hope you love this soup recipe!! Have a great weekend:)

Your Truly,

MyDayIsBooked:)