Bone broth is all the rage but if you’re veggie or vegan, what do you do? There’s definitely no need to miss out – vegetable broth is just as tasty and can also be nutrient-filled. It’s also incredibly easy to make and something that you can put on to simmer at the weekend to have during the week.
I often make this over the weekend, using whatever vegetables I’ve got in the fridge but this is the recipe I most often come back to – celery is a great anti-inflammatory, as is turmeric. Carrot is a great source of beta carotene for eyesight and kale and onions are reported to help control blood sugar levels. Garlic has good properties for staving off colds and boosting the immune system.
Best of all, broth is so versatile – you can have it hot first thing in the morning as a way to nourish your body, or add in noodles and other vegetables like peas and potato to turn it into a soup. It also works well if you’re cooking risotto. This is easy on the stomach so is also suitable for those who suffer from bloating or stomach complaints. However, if you have an intolerance to alliums, such as onions or garlic then leave these out and double another ingredient such as carrots.
It also works well if you’ve got bits and pieces of vegetable offcuts from a previous meal.
- 1 carrot
- 4 sticks of celery
- 2 inches ginger
- 2 inches turmeric
- 6 leaves of kale
- 1 onion
- 4 cloves of garlic
- Pinch Himalayan Sea Salt
- Black pepper
- 6 pints of water
- 1 tsp coconut oil
- Heat the coconut oil over a thick-bottomed saucepan and gently fry the onion and garlic for a few minutes.
- Add in the rest of the ingredients, and heat for a few minutes before adding the salt and generous pinch of black pepper.
- Pour on the water so all ingredients are covered and bring to a simmer.
- Let simmer for at least 3 hours before straining the solids from the liquid.
- Either drink immediately or let cool before storing.
- You can keep this in the fridge for up to a week or alternatively freeze for up to a month.