Vegetable Broth Base

I love this broth base. It freezes for 6 months if stored in an airtight container. 1 tbsp of the easily scooped frozen base in 1 cup of boiling water means I always have vegetable broth available. There is no waste.

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Total Time

20 min

Servings

1¾ cups base

Ingredients

2 leeks, white and light green parts only, chopped and washed thoroughly (2½ cups or 5 ounces)
2 carrots, peeled and cut into ½-inch pieces (⅔ cup or 3 ounces)
½ small celery root, peeled and cut into ½-inch pieces (¾ cup or 3 ounces)
½ cup (½ ounce) fresh parsley leaves and thin stems
3 tablespoons dried minced onions
2 tablespoons kosher salt
1½ tablespoons tomato paste
3 tablespoons soy sauce

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Instructions

Process leeks, carrots, celery root, parsley, minced onions, and salt in a food processor, scraping down sides of the bowl frequently, until the paste is as fine as possible, 3 to 4 minutes.
Add tomato paste and process for 1 minute, scraping down sides of the bowl every 20 seconds.
Add soy sauce and continue to process 1 minute longer.
Transfer the mixture to an airtight container and tap firmly on the counter to remove air bubbles.
Press a small piece of parchment paper flush against the surface of the mixture and cover.
Freeze for up to 6 months.

Permission from and thanks to America's Test Kitchen, Vegan for Everybody