Practical Way to Cooking Yummy Use-up Vegetable Chunky Broth
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To cook an unforgettable Use-up Vegetable Chunky Broth, here are the components required:
- Get 1 tbsp of cold-pressed vegetable oil.
- Prepare 1 of red onion, finely chopped.
- Use 1 of brown onion, finely chopped.
- Take 2 cloves of garlic, chopped.
- Use 1 stick of celery, chopped.
- Prepare 1 of carrot, diced.
- Take 2 of new potatoes, diced.
- Take 200 g of red lentils.
- Prepare 1 1/2 litres of vegetable stock (I used “Marigold” powder).
- Use of Salt.
- You need of Ground black pepper.
After readying the components, next you are ready to cook your 5-star Use-up Vegetable Chunky Broth by following the procedures on this section:
- Heat the oil in a stock pot or large saucepan and gently fry the onions and garlic for 3-4 minutes to soften. Address celery and cook for a further minute, stirring occasionally..
- Add the carrot, potatoes, lentils and stock and stir thoroughly. Bring to the boil, then stir well, cover and simmer for 25-30 minutes and vegetables are cooked..
- Season to taste, then serve piping hot with a little bread..
To increase the flavor even more, roast Swap for water when steaming vegetables. Mash into potatoes instead of cream. Deglaze your pans-i.e., scrape up the browned bits-with broth instead. Sometimes you've got to make really good store-bought broth into really great homemade soup. Soup season is here, and while I'm sure we'd all love to be that home cook who always has homemade broth stocked in the freezer, the reality is sometimes you've got to make really good store-bought.
Recipe : Use-up Vegetable Chunky Broth
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