At first, homemade vegetable broth can seem like an unnecessary burden. Why stand over a hot stove when you can buy ready-made stuff at the store? Well, there’s much more to gain than a pat on ...

Stocks and broth are culinary staples that provide a flavorful base for savory soups, hearty stews, sauces, and countless other dishes. They're made by simmering chicken, beef, or fish along with ...

Place the carrot, onion and potato in a large pot along with the stock and bring to the boil Reduce the heat and simmer for 15 minutes. Add the chicken and pearl barley then return to the boil.

This simple recipe is a clever way to stop any of those vegetable odds and ends going to waste. Use the stock to make a ramen, soup or stew. Place the vegetables, dried mushrooms, peppercorns and ...

A rich soup that makes for a satisfying lunch or an easy dinner. In addition to the lentils, this soup features onions, carrots, and diced tomatoes. It is high in protein and fiber and low in ...

Minimising our waste is key to reducing the environmental impact of our food. Vegetable peel, stalks and leaves are often thrown out unnecessarily when instead they could be roasted, pickled, curried ...

First, julienne the vegetables. Peel and cut the carrot, celery, turnip and leek into very thin strips. Heat the broth, season with salt and freshly ground black pepper. Add the julienne ...

Broth: Broth is mostly made from meat scraps or water left over from blanching vegetables. "Broth is generally lighter, thinner in consistency compared to stock and less nutrient-dense (depending ...