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.
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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.
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.