Kids cook with Veggie Broth

The better the broth the better the soup! A blend of spices, aromatics, and various veggies can contribute to the aroma and flavor. When kids grow their own organic raised bed veggie garden, they can harvest an abundance of veggies. Kids can make a big batch of broth and freeze pint and quart size glass jars of broth. When kids want to make soup, they can defrost the broth in the refrigerator overnight.  When the broth is started from scratch, with all organic ingredients, there is no worries about BPA-lined cans, strange preservatives, poisons, or too much salt, fat, or sugar.

When kids steam a rainbow of organic veggies to create a dish, they can save the steam water to use as a quick broth for soup. Every culture has a different recipe for broth, such as, cooking 3 large onions, 2 large parsnips, 2 large carrots, 8 oz white mushrooms, 6 large garlic cloves, 2 sticks of celery, 2 sprigs of parsley, thyme, and 2 bay leaves in 4 quarts of water and simmer 45 minutes. Kids can then strain the broth through a muslin-lined mesh strainer into a medium pot and discard the solids.

Kids can also add various organic herbs and spices to the veggies, such as, 1 tsp peppercorns, 8 thyme sprigs, bunch of flat leaf parsley, 2 fresh bay leaves, 1 cinnamon stick, fresh ginger, or cloves to add depth of flavor and richness to the broth. Some broth recipes also include fresh lemon juice, organic tomato paste, or soy sauce for extra flavor.

Kids love the wonderful aroma of soup cooking in winter, creating a cozy, warm feeling in the home. The whole house smells good as the broth bubbles away creating a deep, rich flavor for sauces and soups.

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