Serves 1
Directions
- 1Roast the vegetables (eggplant, onion, carrot, bell pepper, garlic, zucchini, pumpkin) in the oven until well browned but not burnt.
- 2Add the roasted vegetables to a pot.
- 3If using dehydrated mushrooms, add a handful to the pot during cooking.
- 4Cook until a broth is formed.
- 5Strain the broth.
- 6Add two tablespoons of soy sauce and one tablespoon of miso to the strained broth.
- 7Taste the broth and adjust the salt as needed.
- 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.
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