Simple Vegetable Broth
Homemade vegan vegetable broth; keeping it simple with 9 ingredients. I love to make this simple recipe at the beginning of my week to have on hand. Simply adding and brightening other recipes. Try this recipe in : miso soup, risotto, and rice dishes, to name a few.
carrot, celery, onion
First, I begin with an Ayurveda practice before cooking that I love, helping to keep past, present, or future worries and thoughts from being cooked in or stirred into the food. To ground me into the moment before gathering the ingredients. I close my eyes and take a few deep belly breaths. Then, gather all the ingredients and wash my hands.
rinsing carrots + celery
Next, I like to peel the onion, garlic, and wash the celery sticks and carrots.
chopped onion, sliced carrots and celery
Now, chop the onions. Then, slice carrots and celery sticks. Lastly, press the garlic clove between the knifes blade and cutting board.
Sauteing onion, garlic, and bay leaves in EVOO
I heat about 1-2 TBS EVOO in a large pot over med-high heat. Adding the garlic, onion, and bay leaves to heat. Cooking the onions until slightly translucent.
Now, I add 14 C of water, kombu piece, 1/2 TBS salt and 1/4 tsp black pepper. Continuing to heat over med-high until boiling. Then, reducing to med-low heat and simmering for 30-60 minutes. Removing from heat. Tasting, adding more salt and pepper here if needed. Cooling completely. Finally, straining through a fine metal strainer and refrigerating or freezing.
Recipe
Difficulty: so easy!
Makes about 14 cups
Prep : 15 min
Cook : 30-60 min
Total : 45-75 min
Organic ingredients
Mise en place : onion, carrots, celery, bay leaves, garlic, large pot, cutting board, EVOO, S+P, spoon, knife, liquid measure, storage containers, colander.
Simple Vegetable Broth
1/2 medium Sweet Onion, chopped
5 medium Carrots, ends trimmed, 1/2" slices
5 large Celery sticks, ends trimmed, 1/2” slices
2 Bay Leafs
1 4x4” Kombu piece
14 C Water
EVOO
Salt & Pepper
Directions
First, gather ingredients.
Then, peel the onion and garlic. Wash the celery sticks and carrots. Chop onion, smash garlic, and slice the celery and carrots.
Next, heat large pot over med-high with 1 TBS EVOO / enough oil to coat bottom of the pan.
Add onion, garlic, and bay leaf. Stir to coat. Heating until onions are translucent.
Now, add water, kombu, 1/2 TBS salt and 1/4 tsp pepper. Continuing to heat on med-high until boiling then reduce heat to med-low to simmer for 30-60 minutes.
Finally, remove from heat. Taste, adding more salt and pepper here. Then, cooling completely and portioning into vessels to refrigerate or freeze. Enjoy!
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