Cold snaps are certainly not a rhythmic occurrence in this part of the country. Some years we see them and others, not so much. If they do make an appearance, it is usually long after their anticipated arrival during the holiday season, but still welcomed to say the least. It’s that exciting but all too fleeting season when we can finally break out our boots and coats, complete with dust and hanger marks. Just a slight drop in temperature is enough to chill us to our cores, and fill us with winter spirit. I am actually enjoying the warmth of our trusty little space heater as I write this.
Needless to say, there is a regular soup rotation in our house at this time of year. There is something so comforting and deeply satisfying about a steaming pot of broth, filled to the brim with vegetables and herbs. I definitely have my share of tasty summer soup recipes for the long stretch of summer weather. They’re not as easily justified, however, when we sit down to the dinner table after a long, hot, air-conditioned day. So, when root vegetables are in abundance at the farmer’s markets, I take full advantage of filling our bowls with a delicious brothy soup.
I absolutely love a good bone broth, but often find vegetable broth to be more versatile. It depends on the desired flavor and heaviness of the soup that you are going for. Much like bone broth, vegetable broth is a nutrient packed powerhouse that can help strengthen the immune system to ward off some of those winter illnesses. It is full of vitamins a, c, k, minerals, antioxidants, and the list goes on. A vegetable bouillon that is homemade, ideal for large batches, and keeps well in the freezer? It helps to bring a meal together pretty quickly. Gives me more time to enjoy the colder weather…from inside my nice, warm, cozy house, of course.
Yield approx. 2 1/2 cups
1 3/4 c (225g) carrots, peeled and chopped
1 1/8 c (115g) celery, chopped
3/4 c (115g) shallots, quartered
2/3 c (60g) leeks, chopped and rinsed
3/4 c (40g) sun dried tomato halves
3 large (15g) garlic cloves, peeled
1/2 c (30g) chopped parsley, loosely packed
1/2 c (30g) chopped cilantro, loosely packed
heaping 1/2 c (173g) fine sea salt
- Place first six ingredients in a high speed blender or food processor (blender will provide smoother results). If using high speed blender, use tamper to keep ingredients moving. Otherwise, you may need to stop the food processor a few times to scrape down the sides. Blend or process until as smooth as possible.
- Add salt and blend just until combined.
- Add parsley and cilantro and blend until flecks have disappeared. Mixture should come together fairly quickly at this point.
- Store in a glass jar in the freezer for up to a few months. The salt will keep it from solidifying, so it can be scooped easily.
- Use 1 tsp of bouillon per 1 c of water. Adjust based on preference.