Very Vegan Vegetable Broth
This veggie broth recipe is super simple to pull together and completely versatile. Use this as a guide and adjust the flavors to your liking...that's the upside of making your own! I tend to save a lot of my veggie scraps in the freezer for my broth, so, next time you are chopping carrots or onions or celery and your getting ready to throw away the tops and bottoms, freeze them instead for your next pot of veggie broth. I also prefer to use organic ingredients as much as I can. Completely nutritious and beyond flavorful and as great as sliced bread, this vegan veggie broth will sure to be your next favorite go-to ingredient!
Ingredients
- 3 carrots - chop into large pieces
- 3 celery stalks & tops - chop into large pieces
- 2 onions - quartered
- 1 handful fresh parsley
- 1 - 2 tsp black peppercorns
- 2 bay leaves
- 1/2 cup sundried tomatoes preferably not the kind in oil, but, if that's all you have then drain the oil first
- a sprinkle of Himalayan salt Any salt will work, this is just my favorite to cook with. Adjust for flavor and preference...remember, you don't want it to taste like salt!
- 1 gallon water
Instructions
- Add all ingredients into a large stockpot and bring to a boil. Once boiling, reduce to a simmer (medium heat). Simmer for 60-90 minutes.
- Let broth cool. Using a fine mesh colander, strain the liquid into storage containers. Use immediately, freeze for 6 months or refrigerate for up to 2 weeks. Use for soups and stews or add any dish that needs a little sumthin sumthin...