Homemade Vegetable Broth + Puree

Homemade Vegetable Broth + Puree

Today started out as an opportunity to check out a pop up location of which I decided to take a friend to do the same. If you haven’t learned by now I’m a sharer. I had the pleasure of meeting AJ and Tonya of EntrePODneur and I must say these ladies have come up with what Audria Richmond of Uncloned Marketing would call an uncloned idea. I also checked out a fairly new restaurant Rosie’s Coffee Café which at the moment has a Groupon available where you can get $30 for $15. I ordered a Garden Salad, Fried Green Tomatoes and Homestyle Potatoes. Everything was pretty good; babygirl really fell in love with the French Toast w/strawberries. The day was getting away by now so we still needed to make a trip to the Farmer’s Market & Sevananda. On our trip to Sevananda babygirl wanted to help fill the bags and weigh them so I turned it into a math lesson after all she’s homeschooled and the best way to learn is hands on and when you don’t realize its a lesson. We weighed bags of quinoa, lentils, and Arborio rice.

Here are pics of my mini-me helping me make this homemade vegetable broth. I let her dump all the vegetables un as I cut them up, do the stirring and added of all other ingredients. As you can see something so simple made her day.

Vegetable Broth


  • Tbsp. Avocado oil
  • 1 Vidalia onion (with skins/ chopped up)
  • 1 1/2 Tbsp. minced garlic
  • 4 medium carrots
  • 4 celery stalks (chopped)
  • 2 tsp. kosher salt (can use sea salt)
  • 1 tsp. black pepper
  • 10 cups water ( I used filtered water)
  • 1 cup chopped greens (kale, collards, etc../ I used kale)
  • 1/2 cup chopped fresh parsley
  • 1/2 Tbsp. ground thyme
  • 1/2 Tbsp. ground rosemary
  • 2 whole bay leaves
  • 1 can tomato paste (about 5-6 Tbsp.)


  1. Heat pot over medium heat and add oil, onion, garlic, carrots, celery, salt and pepper. Stir sautéing about 5 minutes or until softened. Remember to stir frequently.
  2. Add the water, greens, parsley, thyme, rosemary, and bay leaves. Increase heat to medium high cooking until it reaches a boil, reduce the heat to a simmer and tomato paste. Stir to break up paste then add lid to the pot leaving a crack.
  3. Cook for 45 minutes to an hour. The flavor will infuse better the longer it cooks.
  4. At his point you can add more salt and pepper to taste or spice it up with hot sauce.
  5. Allow it to cool before pouring through strainer and putting in jars.

Waste not want not they say; so we’ve taken the leftover veggies; blended them up in our Vitamix and can now eat as a soup or add to other meals for extra flavor. I hope you enjoy and until next time “It’s Been D’Lish Dishing with ya’ll.”

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