Rich, Sippable Veggie Broth

Makes about 3 quarts

If you want a flavorful soup base or a delicious way to warm up quickly, this broth is it. I can’t believe how much flavor there is just from vegetable scraps.


Ingredients

  • 12 cups filtered water

  • 16 oz. package shiitake mushrooms

  • 8 oz. package fresh white mushrooms and stems

  • ½ onion, skin on, quartered

  • 1 bunch scallions, chopped in half

  • 5 garlic cloves, lightly crushed, skin on

  • Peels from 5 or 6 large carrots

  • 1 bunch parsley or cilantro stems

  • 2-inch piece of ginger, or 2 tablespoons ginger powder

  • 1–2 tablespoons turmeric powder

  • Salt and pepper to taste

  • Optional: Collagen powder – it won’t be vegan any longer, but you’ll get a boost of nutrients


Directions

  1. Place all ingredients in a large stockpot. Bring the mixture to a rolling boil, reduce to a simmer, put on a lid, and let it cook for 1 to 2 hours, stirring occasionally.

  2. Allow to cool, pour through a fine-mesh strainer, reserving the liquid. Discard the food scraps (or, if you’re adventurous, put it into your blender or food processor, add some warm cream, and voilà, a thick, creamy, and extra-nutritious soup).

  3. Season the broth with salt, to taste.

  4. Store the broth in the fridge for a week or in the freezer for 1 month

Cook's Tip

When you make other dishes, collect your peels, trimmed stems, and other goodies into a plastic bag and toss into the freezer until you’re ready to make this broth. It’s a free-flow recipe – any veggie remnant works.