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Vegetable Broth

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A wonderful broth that can be varied according to taste. You can make this with the basic ingredients and/or any of the optional ingredients.

Ingredients

Scale

Basic Ingredients

  • 1 large onion, peels left on and quartered
  • 2 –3 carrots, cut into chunks
  • 3–4 celery stalks cut into chunks
  • 2 cloves of unpeeled garlic (not chopped or crushed)
  • 1” piece of ginger, sliced
  • A few sprigs of fresh thyme or rosemary or a few pinches of dried herbs
  • 1 bay leaf
  • 1 small bunch of parsley, (leftover stems are perfect here)
  • Celtic sea salt to taste

Optional Ingredients

  • Leek greens are really good, save from cooking leeks
  • 1 cup of winter squash cut into large cubes
  • 1 cup of root vegetables: turnips, parsnips, and rutabagas for sweetness
  • 2 cups of chopped greens: kale, parsley, beet greens, collard greens, chard, dandelion (add the last half hour)
  • 1 cup dried shitake or maitake mushrooms (If available; these contain powerful immune
    boosting properties.)

Instructions

  1. Put all ingredients into a large pot.
  2. Add enough water to cover by 2 inches, about 5 quarts
  3. Bring to a gentle boil and lower heat, simmer on low for 1½-2 hours.
  4. Cool, strain (throw out the cooked vegetables), and store in a large, tightly sealed glass container in the fridge.
  5. Use as needed in recipes. Keep in the refrigerator for about 5 days or you can freeze it for 2 months.

Notes

For a really deep, rich flavor, roast your vegetables first.

Find it online: https://eatwellenjoylife.com/vegetable-broth/