Fresh Veggie Broth

I love soups anytime of the day. I always have broth frozen and one in the fridge just ready for a create meal. This is a great way to use leftovers or make for easy fun meals if you, like me, always have extra rice, sweet potatoes, quinoa or broccoli in the fridge waiting to be repurposed!  I use different herbs and spices each time and maybe saute some mushrooms or kale to add to the celebration.

Ingredients:

• 5 quarts of water

• 1 red pepper, chopped

• 1 bunch celery, chopped

• 4 carrots, chopped

• 1 bunch kale, chopped

• 2 leeks (whites and a bit of green) or yellow onion, diced 

• 1 inch ginger root, peeled and chopped

• 1 cup loosely packed cilantro(about ½ bunch)optional if you do not like flavor.

• 1 cup loosely packed parsley (about ½ bunch)

• 3 cloves of garlic

• 1 fennel bulb, chopped

• Salt/Pepper/Cumin powder for basic flavor

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Instructions:

1. Scrub the vegetables and chop them roughly into 1-inch chunks. In a large pot, add veggies, water and spices.

2. You can use whatever vegetables you have available. 

   Making your own vegetable stock is as easy as chopping the vegetables. Double, triple, or quadruple the recipe and freeze some for later use. This is my go-to stock for recipes or to sip on anytime of day as a warm nourishment

3. Stove Top Instructions: 

   Bring to a boil then lower the heat and simmer, uncovered, for 1 hour.  Strain and keep half the veggies and blend with broth for a nice pureed broth or strain only for a clear both.

4. Instant Pot Instructions: Do all the same but put in an Instant Pot and push the Soup setting on the front of the pot. Let it cook and fully release pressure on its own. Stain for clear both or blend with 1/2 the veggies.

   Stored in a sealed container, Vegetable Broth will keep for 7 to 10 days in the refrigerator   and 6 months in the freezer. (Let the broth cool to room temperature before refrigerating or freezing it.) Make sure to only fill the jar ¾ full of broth and keep the lid loose until frozen, keeping space in the jar for the expansion of the liquid as it freezes.

5. Topping and Seasoning Options: miso paste, dulse, tamari, toasted sesame hot chili oil, chili flakes, gamosio(Sesame seeds with salt) mushroom powder of any kind, kelp flakes, spirulina powder, black pepper, salt, turmeric powder, any blend of seasoning your like.

6. Veggie Topping Options: steamed kale, chard, collards, sweet potatoes, purple potatoes, collards, mushrooms, avocados, sprouts 

7. Grain Additions: Rice, quinoa, millet, etc.

8. Heat your broth, add miso, your veggies and seasonings, top with avocado and/or sprouts!