Botanical Kitchen’s Vegetable Broth
How to make a nutrient-dense Vegetable Broth. This broth has a little depth – if you want a very neutral light stock for a delicate risotto omit tomato paste & spices. A mineral-rich broth to sip on or use as a base for other soups, sauces and dishes to make food as medicine meals. The parsley in the base adds mineral-richness and cleansing properties.
- Serves4
- Cooks in 1 hour
- Prep time 5 mins
- Immune Support
Recipes have ingredients that support our immune system and help our bodies to fight bacterial and viral infections. Foods high in antioxidants, vitamins and minerals support our immune functions. Food and herbs with anti-inflammatory, anti-fungal, anti-bacterial and anti-viral properties help our bodies fight infection and support our immune response.
- Restorative
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- Vitamins Minerals
- Gut Health
Ingredients
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Method
Botanical Kitchen’s Vegetable Broth
WASH all your veg – not need to peel. Roughly chop so they fit into your pan well.
ADD all BASE ingredients to a saucepan. Bring to a boil, lid on – reduce to a low simmer 40 – 60 mins.
CHECK every 10 mins – you can skim any foam if you like – or not! TURN off heat.
TASTE adjust salt to taste. Add any additional dried herbs + spices you might like.
STRAIN over a bowl or into another saucepan. Compost veg solids.
SIP as a broth, use as a base for Soups. Risottos, Noodle Bowls. Cook grains like quinoa.
STORE in the fridge for 4-5 days or portion and freeze when cooled.
Tips + Suggestions
OMIT tomato paste + spices. This broth has body and depth – if you want a very neutral light stock for a delicate risotto omit tomato paste & spices.
SHITAKE mushroom stems are something that I save in the freezer and use in stocks.
SAVE FOR STOCK – leek greens, mushroom stems, celery ends, carrot ends + peels.
PURPLE carrots will make for a dark coloured stock.
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