How to Make Your Own Vegetable Broth
Making your own vegetable broth is easier than you think. Just a bunch of vegetables, chopped and boiled and one hour later you have stock ready to go.
Servings: 12 cups
Ingredients
- 1 tbsp coconut oil
- 4 medium carrots
- 1 medium parsnip
- 1 onion
- 4 celery stalks with leaves
- 1 small fennel with fronds
- 1 C Kale
- 4 cloves garlic
- 10-12 C boiling water
- 1/4 C fresh parsley
- 5 bay leaves
- 1 tsp Salt
- 1 tsp black pepper
Instructions
- Prep your ingredients by first washing and scrubbing the vegetables (except the onion and garlic).
- Chop carrots, parsnip, fennel, celery, onion and garlic into rough pieces. Leave the skins on as they add to the flavour and nutrients of the broth.
- Heat coconut oil in a large pot, add all the vegetables except the kale and parsley. Cook on a medium heat for 5 minutes, stirring often.
- Add in the kale, parsley, salt, pepper and bay leaves and stir to mix.
- Add in the boiling water and bring to a boil. Once it starts boiling, reduce to a simmer cover pot and cook on a low heat for an hour.
- After an hour, remove from stove and allow to cool.
- Remove the big chunks of vegetables and discard. Strain the broth through a fine sieve to completely remove any little bits of vegetables.
- Store in a glass jar or container in the fridge for a week or in the freezer for up to a month.