How to Make Your Own Healing Veggie Broth
Broth is one of the most underrated diet staples. We’ve been spending a lot of time sipping on a bowl through the Australian winters (okay, they don’t get that cold - but it’s still comforting), and that’s had us thinking about all of the benefits. It’s often hard to find a good storebought broth without hidden preservatives and artificial flavors, so in the Food Matters kitchen, we like to whip up a batch of this one from time to time. If you’re inspired, here’s how to make your own healing veggie broth.
Serves: 6-8 portions
Preparation time: 15 minutes
Cook time : 10 hours
Equipment: slow cooker or large pot
- 1 tablespoon extra virgin olive oil
- 1 large onion, roughly chopped
- 6 celery stalks, roughly chopped
- 3 carrots, roughly chopped
- 4 cloves garlic, crushed
- 1 bay leaf
- 1 tablespoon mixed dried Italian herbs (thyme, rosemary, oregano, etc.)
- 2 tablespoons sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground turmeric
- 1 tablespoon fresh ginger, grated
- 2 tablespoon apple cider vinegar
- 1 1/3 quarts (11 cups) of water
- In a large frying pan, pot, or slow cooker pot (if possible) add 1 tablespoon of extra virgin olive oil and saute the onion, celery, carrots, and garlic over medium-high heat until they become fragrant and begin to soften.
- Add the sauteed mix to the slow cooker along with bay leaf, dried herbs, sea salt, pepper, turmeric, ginger, apple cider vinegar and water.
- If you’re making the vegetable broth, slow cook or simmer for 2-4 hours on low; and if you’re making the chicken broth slow cook or simmer for 6-10 hours on low.
- Strain the liquid. Allow to cool.
- Divide the broth into small portions in freezer-safe jars or containers, store in the fridge if using immediately, or store in the freezer ready for when you need it.
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