Homemade Veggie Broth
Recipe
Mineral-dense, tasty, nutritious vegetable broth
Prep Time: 30 mins
Dec 13, 2018 • By Seamus Mullen
I’m a huge fan of bone broth and it’s gelatinous nutritional benefits but I understand that for my vegan and vegetarian followers, it is a frustrating health hack to support. In lieu of this, I decided to share my quick and easy veggie broth that is guaranteed to provide mega amounts of nutritional value and flavor to your soups, stews or just as a single cup all on its own. Make a big batch and freeze for easy use. My biggest tip is to transition away from the store bought, sodium-packed vegetable broths and begin to play with making your own (and reaping all the health benefits that come with it). Check out the Pumpkin soup I shared which includes this broth as the base here.
Ingredients
1 cup of mushroom stems
1 cup dried dried shiitake mushroom
1 onion quartered
1 cup dried Kombu seaweed
2 stalks of celery cut into 2 inch pieces
2 cloves garlic, peeled & smashed
2 carrots cut into large chunks
1 knob ginger peeled & smashed
10 cups of water
Method
1. Add everything into a bit pot except the kombu seaweed
2. Bring to a boil then simmer for 25mins
3. After 25mins, add the Kombu and simmer for a further 10mins.
4. Strain and serve. Keep the left over liquid in an container in the fridge or freezer.
YIELD: 6 cups of stock
