Homemade Vegetable Broth

A homemade vegetable broth is a must for the Live Dirty, Eat Clean Lifestyle.I t can be used to sip on in between meals, as the base of a soup, or instead of water when cooking quinoa and brown rice. Using homemade broth in place of store-bought broth provides a big nutritional boost to all of your dishes, minus the artificial and “natural” flavoring (which is present in most brands, including organic) . 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

 

Ingredients (More or Less)

1 to 2 onions

6 carrots

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

8 to 10 black peppercorns

Sea salt to taste

Approximately 1gallon 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

 

Method

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.

Recipe by Elise Museles of Kale and Chocolate. Recipe first appeared in The Microbiome Solution (Penguin 2015).