Pot Broth

A vegetable broth is a life saver in my kitchen. I usually make a batch over the weekend, to be used for the coming week on all sorts of delicious dishes. I use it as a liquid base for most of my meals such as grains, curries, stews etc. it's a very useful ingredient that brings extra flavour to a recipe. It has now become a kitchen staple that is extremely easy to make. Making a broth cuts your cooking time and because it is made ahead of time and stored in the fridge, the broth has such a depth of flavour that you need less ingredients when making meals. The other great thing about a broth is that you use ingredients you likely have on hand - like vegetable scraps, garlic, carrot and onion skins collected throughout the week. I usually keep these in a bag and store it in my fridge until its time to broth on weekends.

Ingredients

• 2 tbs extra virgin olive oil or coconut oil

• 1 medium onion, finely chopped)

• 3 tbs crushed garlic

• 4 medium carrots skins on, finely chopped

• 6 stalks celery finely chopped

• 4 cups chopped greens kale, spinach etc

• 1/2 cup chopped fresh parsley

• 1 tbs dried thyme

• 1 tbs dried oregano

• 4 whole bay leaves

• 1 vegetable stock pot

• 1 vegetable bouillon

• 70g tomato paste tiny can

• Himalayan salt & black pepper (use to your taste)

• 8 cups water

Method

• In a large pot, sauté onion, garlic, carrots, and celery in coconut or olive oil. Add salt and black pepper (to your liking). Sauté until softened and slightly browned.

• Add water, greens, parsley, thyme, oregano, bay leaves then taste for salt and pepper.

• Stir until the mixture comes to a boil. Once boiling, reduce heat to a simmer and add vegetable stock pot, vegetable bouillon and tomato paste. Stir to combine and loosely cover (with the lid cracked).

• Continue simmering for 45 minutes to 1 hour. The flavour will deepen the longer it cooks. Taste and adjust flavour as needed, adding more herbs, salt if needed.

• Set aside and let it cool slightly before pouring over a strainer into another pot.

• Divide into glass jars, seal and store in your fridge for up to 5 days.