The best vegetable broth I’ve ever tasted, I don’t mind sayin’.
After reading an article about professional taste-testers noting sour, bitter, and even rotten notes in a lineup of unlabelled store-bought vegetable stocks, I realized that I really had never even tasted my broth without the addition of my soup ingredients.
Instead of bracing myself for ‘rotten notes’, I decided to take a shot at making my own vegetable stock with fresh, organic vegetables. I am delighted pass this recipe along to anyone who wants fresh broth to either make soups, or even sip in a mug…it’s that good.
There has been so much talk in my nutrition program about ‘brothing’. Sadly for me, the buzz has always been centred around bone broths, which although I’ve tried, I just don’t want to add to my diet. Without imposition or rules, my vegan roots have remained strong, and I’m pretty ok with that.
Broths are an amazing, nurturing way to add minerals and nutrients to a soup. I love knowing that most of the ingredients I used to make my stock were from the farmers market down the street from my house, not from a factory. And the secret ingredients were mineral rich salts, not weirdo MSG or MSG-like products, commonly found in store-bought varieties.
So here it is, friends! Hope you enjoy. This is a big batch, but trust me, it goes quick!!
Ingredients ~ A Large Pot of Delicious Vegetable Stock
3 large organic yellow onions, chopped
5 cloves of garlic, hand minced
2 tbsp coconut oil
3L of fresh water
1 clamshell of poultry herbs
4 bay leaves
6 large brown mushrooms, chopped
1 bunch of celery, chopped
4 large carrots, chopped
1/4 cup of peppercorns
1/4 cup salt brine – (I use this solution for electrolytes almost every morning, and have just discovered that it flavours soups and beans wonderfully. You can use sea salt to taste to flavour your stock if you don’t want to pick up the brine.)
1/3 cup dulse
Melt coconut oil in LARGE pot and sauté onions and garlic on medium heat for 5-7 minutes. Try to expose as much of the inner area of the vegetables when cutting, to release maximum flavour.
Add water and salt brine, and bring to a boil. Add the rest of the ingredients, bring back to boil, then reduce to low and simmer, covered for two hours! I actually did mine for 2.5, but apparently two will cut it if you’re jonesing for your broth.
When you’re big stew of veggies is ready, set up a colander in your sink and start straining. I had to do two batches from the pot. Then, I let the vegetable mush cool and pressed it with a cheese cloth to extract the last bits of salty nectar.
There was another bottle of vegetable stock from this batch, but Kev and I finished it off last night. Mmm-mmm good. Let me know in the comments below what you’re using your vegetable stock for these days. Any tweaks that made it even more delicious? Bring it on!