plant-based broth

Recipe

plant-based broth

Plant-based (vegan) broths are a great way to add nutrients to our diets. They don’t contain collagen and amino acids like the animal-based broths (bone broths) do. Still, they have high mineral content, especially electrolytes, vitamins, and they are quick and easy to make. Vegan broths can be used for the same purpose as bone broths: sipping them warm, as a base for soups, gravies, and other cooked dishes.  

Ingredients:

• choose a few of these root vegetables washed and with the skin: potatoes, sweet potatoes, carrots, parsnip, celeriac root, turnips

• choose 1-2 of the cruciferous vegetables: broccoli stalk, piece of cabbage, cauliflower

• 2 stalks of celery

• 1 medium onion

• 1-2 cloves of garlic

• choose one or a few fresh herbs (use dried in absence of fresh ones): parsley, thyme, rosemary, oregano, dill, cilantro

• spices: black pepper, turmeric, ginger

• kombu or other dry seaweed (optional)

• a few shitake or other medicinal mushrooms (fresh or dry)

• 1-2 TBS olive oil (optional)

Method:

Pour cold water into a large pot or a large crockpot.  Add spices and herbs (except for the parsley and dill if using) into the pot. Bring to a boil and remove any impurities that rise to the top. Reduce the heat and let the broth simmer for 2-4 hours. Add parsley and/or dill about 10 minutes before finishing cooking process.

After cooling the broth, veggies with a slotted spoon and strain the rest through a strainer.

Health facts:

• low on hypoglycemic index

• rich in minerals, photochemical, antioxidants, and vitamins

• great source of electrolytes

• GF, dairy free, allergy friendly