I make my own veggie broth (I'm vegetarian) and freeze it in ice cube trays so I only need to thaw how much a recipe calls for.
After I've frozen the broth, I puree some of the leftover veggies and freeze them for later cooking, but I don't use that much of the pureed pulp when I cook. I then give the bulk of the veggies to the chickens. I feel like I'm giving so much good nutrition to the chickens.
I'm wondering if I could juice some of the veggies before cooking and just cook the broth with the juice. Or, could I cook everything then juice the limp veggies and add the juice to my already cooked broth?
The veggies I use are:
Created an instant family (7/89 and 5/91) in 1997. Made a baby boy 12/05 adopted a baby girl 8/08. Ask me about tandem adoptive nursing. Now living as gluten, dairy, cane sugar, and tomato free vegetarians. Homeschooling and loving it.
In the fall I make a mushroom soup that is a veggie base
I roast my veggies until the onions caramelize and the others start to turn drown (leeks, turnips, onions, garlic, celery, carrots, potatoes with a few herbs) next I stain it (that is my base) and puree the veggies for later use.
by roasting the broth turns deep drown
most veggie I cook prior to juicing except for raw tomato juice and freeze it raw - cooked and raw will both give you a different taste