Quote:
Originally Posted by charla
What veggies do you use in your broth?
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Pretty much whatever I have on hand. For the immune boosting qualities, almost always at least two whole onions and a whole head of garlic. Cooked and pureed in to the broth it dissappears. I've added carrots, sweet potatoes, broccoli stalks, any kind of squash (zucchini, pumpkin, butternut, etc), and probably other things that I'm not thinking of right now. Pretty much anything that will cook down. Puree it up and it just makes for a nicely flavoured thicker broth.