Homemade Vegetable Broth
A homemade vegetable broth is a must for anyone who wants to take their nutrition up a notch! Use it as the base for Vibrant Veggie Soup or in place of water when cooking quinoa and brown rice. It’s also easy to make and doesn’t really require measuring. Plus, it’s a great way to make sure that all of the veggies you forgot to eat during the week don’t get thrown away. Start with this basic guideline, which highlights the microbiome-friendly foods and adjust according to tastes and availability.
*Makes about 10 cups
1 to 2 onions
6 stalks celery
2 cloves garlic, halved
1 to 2 bay leaves
½ bunch fresh flat-leaf parsley
1 to 2 parsnips
1 to 2 leeks
1 fennel bulb
2-inch piece fresh ginger, peeled
2-inch piece fresh turmeric root, peeled
8 to 10 black peppercorns
Sea salt to taste
Approximately 1 gallon cold water (make sure all vegetables are covered)
You can also add: tamari, sweet potatoes, bell peppers, greens, turnips, zucchini, tomatoes, broccoli, kombu (seaweed for minerals), or any vegetable scraps you have.
Rinse all of the vegetables and place in a large stockpot. Cover with water so that the vegetables are completely immersed. Bring to a boil over high heat. Reduce the heat to a simmer and cook uncovered for a minimum of 2 hours. Check to make sure that the vegetables are covered. Add more water if it evaporates. Once the vegetables have cooked completely, strain the broth into a glass bowl. Add salt or a dash of tamari to taste. Once cooled, store in the refrigerator for up to 5 days or freeze in individual containers for up to 4 months.
This recipe first appeared in The Microbiome Solution.