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
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.
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).
Season the broth with salt, to taste.
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.