I like a vegetable broth for some of my recipes but I can never seem to get them quite tasty enough. It isn't too much of a problem as I use it for a base for a stronger-flavored soup but know that the more depths you can build into a meal, the better it will taste.
I just realized that if I saute whole garlic until it is golden in a few teaspoons of olive oil, the flavor is very mellow and takes away from that raw, fresh garlic sharpness. Gently braising the diced onions until deep golden brown really excites the taste of the broth. The finishing step is to roughly cut your celery, turnips, etc., whatever you have on hand and then roast them in the oven for 10 of 15 minutes to release some of the sugar and flavor. Dump them all into a cooking pot with the prepared garlic and onions, add salt, pepper, and water to cover. Gently simmer for an hour or two, taste adn adjust the seasonings. At this point, you can think about adding some of your favorite fresh or dried herbs to the pot.
You can use it like you would for any recipe calling for broth. You can make it ahead and freeze it in containers and know you have a head start on a meal come some busy day.
If you want your soup NOW, drain the soup into another pot and discard the much simmered and used vegetables. Dice up your choice of vegetables for the soup. Taste for flavor. When the vegetables are almost tender, add diced potatoes. It would be good served over pasta or rice. You can even add some canned, diced tomatoes to the mix.
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