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The broth with winter vegetables, kombu seaweed and umeboshi pasta is a base preparation that will serve us for our soups, rice and recipes have much more flavor.
In this case we have enriched it with kombu seaweed and umeboshi pasta that gives it the perfect salty touch as well as adding good properties.
You can use the broth with winter vegetables freshly made or you can keep it in the fridge to prepare delicious soups during the week. What's more you can also freeze it to consume later.
Broth with winter vegetables, kombu seaweed and umeboshi pasta
This broth is a basic recipe with which you can enrich countless recipes.
Do you want to know more about the broth with winter vegetables, kombu seaweed and umeboshi pasta?
This broth is made with vegetables that we can find in any market and, in itself, the recipe has no complications. Although we can get much more out of it than it seems, so read this section to the end.
The garlic You can put them with skin or peeled, I have decided to put them with skin and everything. Of course, I always crush them so that their substances are activated.
The amounts that I indicate to you they are indicative and you can play with them by putting a little more of some and a little less of others. But be careful because if you go with all the vegetables, all the water will not fit.
By the way, this recipe is made with the TM5 model, so if your model is the TM31 you will have to reduce the quantities because the capacity of the glass is smaller.
The kombu seaweed and the umeboshi pasta are not essential but they are "the touch" of the recipe that helps us to enrich it in an innovative way.
El something kombu It is easy to find in large supermarkets or also in markets where there is a special vegetable or seaweed stall.
La umeboshi plum You can buy it in specialized health food stores or large herbalists. One day I will explain what it is and what it is for. For now, stick with the idea that it is a highly alkaline ingredient that purifies our body.
Returning to the winter vegetable broth, remember that you can also add a bay leaf and about 5 black pepper berries.
The best trick of this recipe
Without a doubt the best trick of this recipe is that you can cook by levels. Imagine taking the 60 minutes to cook in the varoma and save time and energy.
You can prepare any type of steamed or papillote vegetables but if you really want to use time well, I propose 3 recipes for long steam cooking:
Turkey and vegetable cold cuts - it takes 30 minutes, so you can easily combine it with other recipes like some Steamed potatoes or White rice.
Zucchini and prawn cake - it takes 40 minutes and it is very useful to cook 2 long-cooking dishes at the same time and without worrying.
Steamed sponge cake with cheeses and lemon -it needs 60 minutes. It is just the right time to have 2 recipes ready at the same time and save 1 hour for you or yours.
More information - Turkey and vegetable cold cuts / Zucchini and prawn cake /Steamed sponge cake with cheeses and lemon/ Basic recipe - steamed potatoes / Basic recipe - white rice in the varoma
Source - Recipe adapted for Thermomix from the BodyMente website