Ever thought of making your own broth?
Being able to use any leftover vegetables to whip together a soup broth that can help kick Winter ailments in the face is a tool you need in your cooking arsenal. Whether you’re vegan or not, this broth is easy to make, is packed full of flavour and can be stored for up to 3-months so you can easily make enough to last all winter.
Check out the recipe below and be sure to let us know if you make it.
Vegan vegetable broth
- 1.5 litres water
- 1 large onion quartered
- 4 cloves garlic
- 1 leek
- 2 large carrots sliced or peeled
- 3 handfuls spinach or kale
- 1/2 tsp sea alt
- 1/2 tsp ground black pepper
- favourite herbs
- Peel and chop all of the veggies and add then to a large soup pot with water, herbs and seasoning.
- Bring to a boil.
- Cover with a lid and simmer for up to 2 hours.
- Strain the broth into another vessel and set the veggies aside for another dish (we added ours to another soup recipe to stop any wastage).
- Kepp the stock in a sealable container or large mason jar in the fridge
- Store in the fridge for up to one week.
- Store in the freezer for up to 3 months.
- We used some of our favourite soup veggies, but you can use anything you like. We recommend throwing in some mushrooms, pumpkin and capsicum too.
- During the cooling phase, you can add bay leaves to help add some extra flavour.
Written by Billie Turei
An environmental goddess who loves to spend her weekends drinking wine and perfecting her Master Chef skills, this little foodie can callback any 90’s hip-hop jam and obscure pop-culture references. You’ll usually find Billie eating Thai food and heading off for impromptu road-trips with her squad.
Favourite food to cure a hangover: Hash browns. All of them.