Italian Vegetable Broth (Brodo di Verdure)
In a large, heavy bottomed pot, heat olive oil over medium heat. Add all the vegetables and cook, stirring frequently, for 6 to 7 minutes, until they begin to soften. Strain all solids from the liquid, discarding solids and reserving broth. Broth ... [... more]
International Vegetarian Union |
Mussels in Fennel Broth
Heat oil and saute fennel, onion and garlic for 1-2 minutes until onion has become tender. Add the chicken stock, cover with a lid and simmer gently for 10-15 minutes or until fennel has softened. Strain and reserve the cooking liquid. Place ... [... more]
Australian Womens Weekly |
Chicken Ravioli with Fragrant Broth
Sweat onion and garlic in butter until translucent. Add the chicken and sweat until cooked. Add flour to the saucepan, cook for 1-2 minute or until mixture comes together. Add hot chicken stock and bring to the simmer. Allow to cook for a further ... [... more]
Australian Womens Weekly |
Fragrant Tomato Broth with Seasonal Vegetables and Cous Cous
Bring the tomato broth to the simmer, bruise lemongrass stalk and place in broth to infuse for 2-3 minutes and remove. Place vegetables into broth, and cook until heated through, approximately 1-2 minutes. Scatter with coriander sprigs, spoon ... [... more]
Australian Womens Weekly |
Ken's Spicy Curry Chicken
Over medium heat, whisk coconut milk and curry paste together in a large saucepan. Simmer for 5 minutes. Stir in chicken broth, water chestnuts, bamboo shoots, capsicum, mushrooms and chicken. Add fish sauce and basil and simmer for 10 minutes, ... [... more]
All Recipes AU |
The Peanut Van's Recipes: Peanut Soup
Melt the butter in a saucepan over low heat, add the celery and onions and saute for about 5 minutes Remove from the heat, add the flour to the pan mix and stir until all the ingredients are well blended, then Stir in the chicken broth, return ... [... more]
Peanut Van |
Mixed seafood and noodle broth
Put the noodles in a bowl and pour over plenty of boiling water. Set aside to soak for 4 minutes. Meanwhile, heat the canola oil in a large saucepan, add the ginger and mushrooms and cook for about 2 minutes to soften slightly. Add the stock, ... [... more]
All Recipes AU |
Turkey, spinach & rice in roasted garlic broth
Cut top third off garlic heads and discard. Wrap each head in foil. Bake until very soft, about 50 minutes. Let cool. Remove foil. Squeeze out pulp into a small bowl. Combine garlic pulp and tomato paste in a large saucepan. Stir in stock. Bring ... [... more]
All Recipes AU |
Old-fashioned chicken noodle soup
First make the broth. Put the chicken joints in a large, heavy stockpot or saucepan. Add the onion halves, carrot and celery, then pour in the water to cover the ingredients. Bring to the boil, skimming the surface constantly until all the grey ... [... more]
All Recipes AU |
Winter Vegetable Stew
Add salt or veggie broth powder to taste and lots of freshly ground black pepper. peel and cube all, put into a large stew pot or dutch oven, add water to cover. Let simmer for an hour or so, until all is nearly tender. simmer until the lentils ... [... more]
International Vegetarian Union |
Curry-Laced Tomato-Lentil Broth
Cook, partially covered, until very tender, about 30 minutes. Add the tomatoes, cumin, ground coriander, cayenne, onion, garlic and salt and bring to a boil. Lower heat and cook, partially covered, 10 minutes. Heat oil in a small skillet until ... [... more]
International Vegetarian Union |
Basic Sea Vegetable Broth
Kelp and/or kombu make great soup stock! Their abundant minerals and natural "MSG" impart richness to soup usually associated with meat. Serve as an appetizer or use as stock. You can find kelp and kombu at your local health food store. Adapted [... more]
International Vegetarian Union |
