Caldo de verduras

Serves 1
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Directions

  1. 1Roast the vegetables (eggplant, onion, carrot, bell pepper, garlic, zucchini, pumpkin) in the oven until well browned but not burnt.
  2. 2Add the roasted vegetables to a pot.
  3. 3If using dehydrated mushrooms, add a handful to the pot during cooking.
  4. 4Cook until a broth is formed.
  5. 5Strain the broth.
  6. 6Add two tablespoons of soy sauce and one tablespoon of miso to the strained broth.
  7. 7Taste the broth and adjust the salt as needed.
  8. 8Store the caldo de verduras in the fridge for up to 4 days or freeze it for longer storage.

Ingredients

  • eggplant
  • onion
  • carrot
  • bell pepper
  • garlic
  • zucchini
  • pumpkin
  • mushrooms
  • 1 handful dehydrated mushrooms
  • 2 tablespoons soy sauce
  • 1 tablespoon miso

Equipment

oven

Tips

  • Roast the vegetables well in the oven, but do not burn them, or they cannot be used for the broth.
  • Add pumpkin and mushrooms; if using dehydrated mushrooms, add a handful during cooking.
  • Once strained, add a couple of tablespoons of soy sauce and one of miso; then taste the broth to adjust the salt.
  • Store in the fridge for up to 4 days or freeze.