This broth is easy to make, requiring just 1 pot and basic ingredients you likely have on hand year-round.

This broth is easy to make, requiring just 1 pot and basic ingredients you likely have on hand year-round.

This broth is easy to make, requiring just 1 pot and basic ingredients you likely have on hand year-round.
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Category: Broth Vegetable Broth
Cuisine: Vegan

An easy, 1-pot recipe for homemade vegetable broth! The perfect way to use up vegetable scraps and skins to make delicious broth for soups and more! If you are in a hurry you can just pop all into a pressure cooker and go BUT of course the flavour will not be as deep and Yummy!

Ingredients

  • 1 onion with skins, finely chopped
  • 4 cloves garlic with skins
  • 4 medium carrots with skins chopped)
  • 4 stalks celery chopped
  • 1-2 tsp each sea salt and black pepper
  • 9-10 cups filtered water
  • 1 cup chopped greens (kale, collards, etc.)
  • 1/2 cup chopped fresh parsley
  • 1 small handful fresh thyme
  • 1 small handful fresh rosemary
  • 2 whole bay leaves
  • 3-4 Tbsp nutritional yeast (if you don’t have it, omit)
  • 4-5 Tbsp tomato paste

Instructions

  1. Heat a large pot over medium heat.
  2. Once hot, add oil (or water), onion, garlic, carrots, and celery. Add 1/2 tsp each sea salt and black pepper and stir to coat.
  3. Sauté for about 5 minutes or until softened and slightly browned, stirring frequently.
  4. Add water, greens, parsley, thyme, rosemary, bay leaves, and another 1/2 tsp sea salt and black pepper and increase heat to medium high until the mixture comes to a boil.
  5. Once boiling, reduce heat to a simmer and add nutritional yeast and tomato paste add less of both for less intense flavour, or more for bigger more robust flavour. Stir to combine and loosely cover (with the lid cracked).
  6. Continue cooking for at least 30 minutes, preferably 45 minutes to 1 hour.
  7. The flavour will deepen the longer it cooks.
  8. Near the end of cooking, taste and adjust flavour as needed, adding more herbs for herby/earthy flavour, salt for saltiness, pepper for a little spice, or tomato paste or nutritional yeast for and depth of flavour
  9. add about 2 tsp sea salt and black pepper and all of the suggested amount of nutritional yeast and tomato paste (both of which add depth of flavour and make the broth rich).
  10. Let cool slightly before pouring over a strainer into another pot.
  11. Then divide between storage.
  12. Let cool completely before sealing.
  13. Store in the refrigerator up to 5 days or in the freezer.
  14. Perfect for use in soups, recipes, gravy, and more!

Notes

Use any vegetables on hand.

 
 

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