Winter Vegetable Broth
Honne Elixirs deliciously simple homemade vegetable broth recipe. Inspired by Ayurvedic cooking practices and made with organic plant based ingredients. Our favorite recipe to enjoy in soups, risotto and rice dishes to name a few, and sometimes on its own as a rejuvenating and healing heated beverage. See recipe below…
washed carrots and celery basking in the sun
Each dish Honne creates is with the intention of incorporating all six tastes. Ayurveda recommends all six tastes in each meal to satiate the appetite. And encourages becoming as present as possible, immersing yourself in the moment by inviting you to put down past and present worries or things you have to do next, before cooking. See recipe below for a breathing and grounding exercise to begin…
simmering vegetable broth
Did you know that some ingredients create a warming/heating effect in the body? According to Ayurveda, everything you consume from food to what you read, speak, watch, and listen to can affect your physical, emotional, mental, and spiritual well-being. Sesame oil, onion, carrot, chili flake, peppercorn, garlic attribute to warming qualities in this recipe.
Recipe
Organic ingredients
Makes 12 cups / 3 Quarts
Prep time: 20 minutes
Total time: 2 hours (including cooling, which could take longer)
Gather : ingredients, large stock pot, liquid measure and spoons, knife, cutting board, medium size bowl
Warming Vegetable Broth
5 celery sticks, med sliced
5 carrots, med sliced
1/2 C sweet onion, med chop
2 garlic cloves, smashed (optional)
pinch of red chili flakes (optional)
2 TBS sesame oil
1 TBS vinegar
1 bay leaf
1/2 tsp rainbow peppercorns (optional)
1 - 4in piece, Kombu seaweed
1 TBS natural sea salt, taste again after simmering broth for 30 min - add more if needed
14 C filtered water
Directions
Optional guided grounding visualization : I invite you to take a moment, after gathering all the ingredients, to close your eyes and connect to your breath. Take four deep breaths, in and out of your nose, releasing what has happened in your day thus far and what you need to do later, then visualize roots coming out of the bottom of your feet and through all levels of the building / floor into the earth. Ready to begin the recipe?
First, wash celery and carrot. Then, med chop onion and smash garlic cloves. Heat oil in a large stock pot, next add chili flakes for 30 seconds, bay leaf, then garlic and onion. Cook on med high until onions are translucent. Now, add vinegar, then water.
Heat on high until water begins to boil, add carrot, celery, and kombu. Continue to heat on high until water begins to boil again, reducing heat to a simmer for an hour. Turn off heat, cool completely.
Strain through fine metal sieve/strainer and into three one quart glass jars or vessel of your choosing to refrigerate / freeze for later. If you’d like, put the piece of kombu in a container with broth for an additional day for extra umami depth. Enjoy!
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