Vegetable consommé

Ingredients

• 2 onions
• 200 g celery
• 2 carrots
• ½ turnip
• 2 l water
• 2 teaspoons herbes de Provence
• 2 tablespoons soy sauce
• 2 teaspoons cornstarch
• Salt to taste

Missing an ingredient?

• What to use instead of onion
• What to use instead of cornstarch
• What to use instead of turnip
• What to use instead of soy sauce
• What to use instead of carrots

Instructions

1. Chop the vegetables, put them in a pot with the water and herbs and simmer them, covered, for about 2 and a half hours to make a very flavorful broth.
2. Strain it through a strainer lined with a fine cloth or paper towel, so it's clear and bright.
3. Add the soy sauce, which gives it color and flavor. Dissolve the cornstarch in a little cold water and add it: it shouldn't thicken, just take away the watery look. Let it boil for 2 minutes and add salt.
4. This is the author's base for garden vegetable soup and for pasta or noodle soups.

Nutrition facts

Approximate, per serving (about 408 g). Calculated with data from USDA FoodData Central.