Simple Veggie Broth

A mineral-rich broth to serve as a base for the miso and soup recipes, or simply sip as a stabilising snack. Feel free to add extra vegetables (broths are a great use for off-cuts).

Serves 4

• 8 cups (2 L) filtered water

• 2 tbsp extra virgin olive or coconut oil

• 1 brown onion, sliced

• 2 sticks celery, roughly chopped

• 2 carrots, roughly chopped

• 2 tbsp extra-virgin olive oil or coconut oil

• 4-6cm piece of ginger, grated

• 4 cloves garlic, minced**

• ½ tsp high quality sea salt

• Optional: Add 1 tsp of dried nettle or a few strips of kombu or wakame to elevate the mineral content.

• Plant potency: Harness the power of fungi with a dose of medicinal mushrooms.

Method

1. In a large stockpot, saute onion, celery and carrot in oil for 8-10 minutes, or until softened. 

2. Pour in the water, ginger, garlic, herbs, optional mushrooms and bring to boil. Reduce to simmer and gently cook for at least 30 minutes, or up to 2 hours. 

3. Strain the broth through a fine-mesh sieve and discard vegetables. Taste broth and add more salt if required. 

4. Enjoy immediately, store in the fridge for 3-5 days, or freeze for up to 2 months.