Vegan vegetable broth
Easy to make and packed full of flavour, this vegan veggie broth will be your best friend during the cold season.
sliced or peeled
spinach or kale
ground black pepper
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.
Recipe from www.herworld.co.nz