Herb-Infused Vegetable Broth Recipe

About this recipe

A fragrant and versatile vegetable broth made with fresh herbs and vegetables, perfect as a base for soups or stews. This recipe is ideal for dinner and caters to vegetarian dietary preferences.

Ingredients

• 14 g On1Y Basil Leaves
• 10 g Rosemary
• 30G Primi Piatti Thyme Flakes

Instructions

1. 1. Collect rosemary, thyme flakes, and basil leaves in a large Ziploc bag and store in the freezer until full.
2. 2. Once the bag is full, transfer the contents to a large stock pot and fill with enough water to cover them.
3. 3. Add 1 sprig of rosemary, 2 sprigs of thyme, and 1/2 cup of dried basil leaves to the pot.
4. 4. Bring the mixture to a boil, then reduce the heat to a simmer. Let it simmer gently for 45 minutes, stirring occasionally.
5. 5. Strain the broth through a colander to remove large solids, then strain again through a fine mesh strainer to ensure a clear liquid.
6. 6. Allow the broth to cool, then pour it into ice cube trays. Once frozen, transfer the cubes to a Ziploc bag for convenient storage.