DIY vegetable broth…

Actually I don’t remember where I saw this ingenious DIY idea first. I did not invent for sure. It’s really simple and yet, or, exactly that’s why it’s so genious 😉

Today I’ll show you how to make your own vegetable broth (instant powder) without Maggi or any of those sh%^#y brands. The great thing about this “recipe”: this broth is 100 percent gluten free, yeast free, glutamate free, and so on.

It keeps for at least 10 weeks.

Just bear in mind I don’t add salt to the powder. Most broth powders you can buy contain already salt, so you’ll need to adjust when cooking/seasoning.

 

DIY vegetable broth powder

preparation time:

ca. 20 minutes work + ca. 2-3 hours in the oven

difficulty:

simple

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ingredients for 1 jar:

  • 1 portion soup greens (you can buy prepared mixes, most contain parts of carrot, kohlrabi, parsnip, parsley, (leeks), (knob celery), parsley root – ingredients in brackets not everyone can tolerate – try in small amounts)
  • 1 red or yellow bell pepper
  • parts from (savoy) cabbage

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preparation:

Prepare all the veggies: clean, peel if needed, chop everything into small pieces.

Prepare a baking tin with baking paper and spread the chopped veggies evenly across the tin. If you prepared lots of vegetables respectively if you want to have some more broth powder in stock, use several baking tins.

Let the veggies dry carefully at 75-80°C (circulating air) – not more heat, otherwise the veggies will get burned. If your oven does not have exhaust air (old model), then leave a wooden cooking spoon or alike between the door in the beginning, so that the moisture can escape.

Depending on how finely you chopped the veggies the drying process duration can vary. After 2,5 hours everything was dry here. But it can take longer.

If you don’t want the whole flat smelling of soup, leave the windows open while doing this. I liked that, but not everybody will like it 🙂

Remove the dry veggie pieces from the baking paper and fill into a clean, dry jar.

tip:

You can use that broth like bought broth powder. Just add some tablespoons of the mix to the soup or to whatever it is you need broth for. Later, you’ll have yummy veggie bits in the soup.

If you don’t want bits, but prefer real powder, you can pestle the mix in a mortar before filling into jars.

 

Enjoy!

(c) The Histamine Pirate

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Chestnut in soup…

Vegan chestnut potato soup

 

preparation time:

ca. 40 minutes

difficulty:

simple

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ingredients for 2-3 people:

4 potatoes
ca. 15 chestnuts
4 cloves of garlic
1 carrot
pinch of fennel seeds
1 tbsp. coconut oil
pinch of majoram
1/2 tsp. caraway
pinch of curcuma
salt & pepper
water or broth

 

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preparation:

Carve into the chestnuts on top twice to form a cross – without this step you’ll not be able to get the content out of the shell, well, not quite easily at least. Now toss the chestnuts in the oven for about 20 to 25 minutes at 180-200°C. When half of the time is passed, turn the chestnuts once. Remove them from the oven. Remove the shell to get to the yummy content.

While the chestnuts sit in the oven you can already peel the potatoes, carrot, garlic and chop them into small pieces.

Heat up ca. 750ml water or broth and leave the potato, carrot and garlic pieces to simmer for about 10 minutes.

Add spices and chestnuts and leave it all for another ca. 10 minutes to simmer. Blend everything. Stir in the coconut oil, add salt and pepper to taste and serve.

Enjoy!

(c) The Histamine Pirate

Almonds on top…

Vegan broccoli soup with roasted almond slices and almond milk froth

 

preparation time:

ca. 25 minutes

difficulty:

simple

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ingredients for 2-3 people:

1 head of broccoli
2-3 cloves of garlic
ca. 500 ml vegetable broth (without yeast, without glutamate) OR soup greens in the soup + just water
ca. 250 ml almond milk
2 tbsp. fresh herbs (e.g. parsley)
a little oil for frying
salt and pepper
spices you can tolerate (pinch of curcuma, caraway, cumin, majoram…)
1 handful of almond slices

preparation:

Shortly roast the almond slices in a pan without oil until they are slightly golden and save for later. Prepare the vegetable broth.

Cut off the florets of the broccoli and chop them into small slices. Clean under running water. Peel the garlic and finely chop it. Steam half of the broccoli florets for about 4-6 minutes. The florets should still be al dente, not cooked thoroughly.

Heat up oil in a pan and braise the garlic lightly, then add the broccoli and brais for about a minute. Then pour broth on top and leave it to simmer with lid on for about 5-8 minutes. Chop the herbs and add to the soup. Blend all. To make the soup creamy 150 ml almond milk is stirred in. Add salt, pepper and spices to taste. Add the braised broccoli florets.

While the soup is simmering, you can prepare the almond milk froth – easiest with the milk frother of your espresso machine.

Prepare the plates with soup and roasted almond slices on top. Add a tablespoon or two of almond milk froth to every plate.

If you like you can also chop a slice of bread into dices and roast them in oil to have croutons – and add them to the soup.

(Similarly found on herzenskoechin.com)

Enjoy!

(c) The Histamine Pirate

With cheese, please…

Cauliflower soup with cheese snippets

 

preparation time:

ca. 25 minutes

difficulty:

simple

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ingredients for 3 to 4 people:

1/2 head of cauliflower
1 potato
soup greens – often there are compiled packages you can buy at the supermarket, usually containing parts of carrot, kohlrabi, parsnip, parsley, (leeks), (celery), parsley root – the ingredients in brackets are not tolerated by everyone, maybe test in small amounts
caraway, curcuma, majoram, lemon grass, some leaves of lemon balm
2 tbsp. coconut oil (liquid)
salt and pepper to taste
snippets of young gouda

preparation:

Clean the veggies, maybe peel (carrots, parsnip, etc.) and chop into bite-sized pieces. Heat up water in a pot, just enough so that everything will just be covered by it. I estimate about 1,5 l should do it (?). Leave everything to simmer until it’s soft (about 15 to 20 minutes). Add a little coconut oil, parsley and fresh lemon balm (wait until the soup is done until you add those, otherwise the vitamins will be lost). Remove from stove and blend it all.

Add salt, pepper, spices to taste.

Just before serving add the cheese snippets. Serve with bread.

Enjoy!

 

(c) The Histamine Pirate

Here comes the sun(burst)…

Creamy pumpkin soup

 

preparation time:

ca. 25 minutes

 

difficulty:

simple

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ingredients for 3-4 people:

 

1 pumpkin “Sunburst”
soup greens – often there are compiled packages you can buy at the supermarket, usually containing parts of carrot, kohlrabi, parsnip, parsley, (leeks), (celery), parsley root – the ingredients in brackets are not tolerated by everyone, maybe test in small amounts
1 tsp. hemp oil
salt and pepper to taste

preparation:

Clean the vegetables, peel if necessay (carrots, parsnip, etc.) and chop into little pieces. Heat up enough water in a pot so that the vegetables are just covered by it later. I estimate, about 1,5l should do it. Throw in the pieces of pumpkin. Leave it to simmer until it is soft enough (about 15 minutes). Add a little hemp oil and parsley in the end (so the vitamin c is not lost to the cooking process). Remove from the stove and blend it.

Finally add salt, pepper and spices to taste.

 

 

Enjoy!

 

(c) The Histamine Pirate

Creamy or with snippets…

Creamy broccoli soup (with strips of pancake)

 

preparation time:

ca. 25 minutes

 

difficulty:

simple

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ingredients for 3-4 people:

1/2 head broccoli (fresh)
soup greens – often there are compiled packages you can buy at the supermarket, usually containing parts of carrot, kohlrabi, parsnip, parsley, (leeks), (celery), parsley root – the ingredients in brackets are not tolerated by everyone, maybe test in small amounts
some thyme, lemongrass, caraway
1 tsp. hemp oil
salt and pepper to taste

 

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preparation:

Clean the vegetables, peel if necessay (carrots, parsnip, etc.) and chop into little pieces. Heat up enough water in a pot so that the vegetables are just covered by it later. I estimate, about 1,5l should do it. Throw in the broccoli only when the water is already hot so it does not get “floppy”. Leave it to simmer until it is soft enough (about 15 minutes). Add a little hemp oil and parsley in the end (so the vitamin c is not lost to the cooking process). Remove from the stove and blend it.

While everything is cooking you can prepare the pancake strips. For that you can follow this recipe here. Cut the pancakes into strips and add them to the soup.

Finally add salt, pepper and spices to taste.

 

 

Enjoy!

 

(c) The Histamine Pirate

Creamy tomato sauce WITHOUT tomatoes…

Creamy, vegetarian pasta sauce

 

preparation time:

ca. 25 minutes

 

difficulty:

simple

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ingredients for 2 people:

1/2 tuber of fennel
1/2 zucchini
1 red bell pepper
2 carrots
1 spring onion
2 tbsp. butter or oil for frying
ca. 200 ml vegetable stock or water
1 clove of garlic
(2 tbsp. cream cheese)
pinch oregano
pinch lemon grass
salt, pepper
frsh parsley

 

preparation:

Clean the vegetables and peel the carrots, remove core from bell pepper and chop everything into small pieces. Cut the spring onion in rings. Peel and chop the garlic. Heat up butter or oil in a pan. Sweat the bell pepper, fennel, carrots, garlic and spring onion just shortly without it turning brown. Add the stock. Leave it all to simmer for about 15 minutes. Stir occasionally. Remove from the stove and blend it.

Finally add salt, pepper, oregano, lemon grass (and some cream cheese) to taste. Serve with fresh parsley.

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tip: 

This sauce also works fine as soup. To give it more substance maybe add 1 or 2 (sweet) potatoes.

 

 

 

Enjoy!

(c) The Histamine Pirate

Exotic soup…

Pumpkin coconut soup

 

preparation time:

ca. 30 minutes

difficulty:

normal

ingredients for 3-4 people:

1 large onion or 2 small shallots, if you can tolerate it (trigger)
650 g pumpkin flesh (e.g. hokkaido)
2 tsp. fresh ginger
600 ml vegetable broth (self-made is best)
400 ml coconut milk (self-made is best, here is how it works)
2 potatoes
2 tbsp. oil, e.g. thistle or hemp oil
thyme, rosemary, southernwood or other herbs/spices that you like and can tolerate
salt
pepper

preparation:

 

Peel the onion/shallots and chop, chop the pumpkin flesh, peel the potatoes and chop them, peel the ginger and grate it. Fry the onion/shallots with the pumpkin flesh in oil in a pan. Add potatoes and ginger.
Pour the vegetable broth on it and let it come to the boil. Leave it to simmer for about 15 to 20 minutes. Remove from the stove.

 

Blend the soup. Add coconut milk to the warm soup (don’t cook the coconut milk, it might flake otherwise). Add spices and herbs, salt and pepper. Stir and it’s done.
 
 
 
(found similarly on chefkoch.de)

Enjoy!

 

(c) The Histamine Pirate

 

Heart warming soup…

spicy & creamy potato carrot soup

 

preparation time:

ca. 50 minutes

difficulty:

normal

ingredients for 3-4 people:

9 carrots
11 potatoes
2 salks of leeks if you can tolerate it (trigger)
1-2 yellow carrots
2 shallots OR 1 onion if you can tolerate it (trigger)
3 cloves of garlic (more is possible if you like, but beware, it’s considered a trigger, too)
caraway seeds, cumin seeds, thyme, southernwood, parsley, salt and pepper
ca. 100ml milk (plant based milk is possible, too – e.g. rice milk, no soy milk, please)
ca. 50ml orange juice (if you can tolerate it)
2-3 EL oil for frying

preparation:

 

Wash the vegetables, peel potatoes, (yellow) carrots, onions/shallots and garlic and chop everything. Cut the leeks into rings.

Heat up oil in a pot. Lightly sautée the shallots/onion. Add the garlic. Add about 1 l of water when the onion is translucent. Add potatoes, (yellow) carrots and leeks to the boiling water. Let it boil for 25 to 30 minutes until everything is soft. Remove from the stove and purée the soup.

Add milk, and if you can tolerate it, the orange juice. Finally add the spices and herbs, salt and pepper. Stir again and let it rest for about 5 minutes. Serve with fresh parsley.

tip:

 

Serve with homemade bread (check out my bread recipes).

 

Enjoy!

 

(c) The Histamine Pirate