This is a great Sunday afternoon activity. Grab your stock pot and a bunch of veggies and make yourself some veggie broth for the week. This recipe uses fresh whole vegetables but there is another option. As you are preparing your other whole food recipes, save your ends and peels. Our friends over at Thug Kitchen suggest keeping a bag in the freezer for your scraps (ends of onions, carrot peels, celery, garlic, shallots, green onion pieces, and the ends of leeks). Veggies that are starting to turn or wilt like mushrooms, herbs or peppers, are good to add too. For either the fresh veg or the scraps avoid the strong flavoured vegetables like broccoli, cabbage, cauliflower and Brussels sprouts. And, always avoid anything that is starting to rot or is moldy. Just to get a health Public Service Announcement in, don’t store your food in plastic – ever. Use glass containers. For your stock, large Mason jars (I like the wide mouth kind) are a great choice. They store easily and they hold lots.
With thanks to Angela Liddon at Oh She Glows
Makes 10 to 11 cups (2.4 to 2.6L)
Prep Time: 30 minutes Cook Time: 1 1/2 hours
Gluten-free, sugar-free, nut-free, soy-free, grain-free
1 1/2 tsp (7ml) extra-virgin olive oil
3 onions, roughly chopped
1 head garlic, peeled entirely and cloves smashed
Fine grain sea salt and freshly ground black pepper
3 medium carrots, roughly chopped
4 stalks celery, roughly chopped
1 bunch green onions, roughly chopped
1 cup (250ml) shiitake or cremini mushrooms, roughly chopped
1 large tomato, roughly chopped
2 bay leaves
10 sprigs fresh thyme
2-inch (5cm) piece kombu (optional)
1 1/2 tsp (7ml) whole black peppercorns
2 tsp (10ml) fine-grain sea salt
- In a large stockpot, heat the oil over medium heat. Add the onion and garlic and sauté for about 5 minutes. Season with a pinch or two of salt and lots of pepper.
- Add the carrots, celery, green onions, mushrooms, tomato, bay leaves, thyme. kombu (if using), and peppercorns and sauté for 5 to 10 minutes more.
- Finally, stir in 12 cups (2.8L) water and 2 tsp (10ml) salt. Bring the mixture to a low boil over high heat. Reduce the heat to medium and simmer for about 90 minutes, or longer if you have the time.
- Carefully pour the broth through a strainer into a large bowl or pitcher. Compost the solids. Transfer the broth to large glass canning jars, leaving about 1 inch (2.5cm) at the top for expansion. Cool the broth completely, then screw on the lids and place in the freezer. The broth will keep in the freezer for 1 to 2 months or in the fridge for up to 3 days.
If you’d like to season the broth even more, add a splash or two of tamari. Keep in mind, however, that it will no longer be soy-free. For a soy-free option, use coconut aminos.