Yields 9 cups
What I love most about making my own broth is that it reduces my food waste. Throughout the week, I set aside my veggie scraps and onion skins in an airtight container in the refrigerator or freezer (wherever there’s more space), and then I throw them in with this recipe. As in many of my other recipes, you can sub in or out the veggies you have on hand. The result? A tasty and inexpensive broth.
Ingredients:
1 tablespoon canola or vegetable oil (or 3 tablespoons water)
1 red, white, or yellow onion, thinly sliced with skin
4 cloves garlic, crushed
3 celery ribs, thinly sliced
3 carrots, thinly sliced
¼ cup packed fresh parsley leaves
1 cup chopped kale
2 tablespoons soy sauce
9 cups water
1½ tablespoons peppercorns
1 tablespoon salt, or to taste
Optional Additions:
2–3 tablespoons tomato paste added in step 3
1 bay leaf added in step 3
3 tablespoons yellow or white miso added in step 3
1 vegetable bouillon cube added in step 3
Directions:
1. In a large pot with a lid, heat the oil (or water) over medium-high heat.
2. Add the onion, garlic, celery, and carrots and sauté for 3 to 4 minutes.
3. Add the parsley, kale, soy sauce, water, peppercorns, and salt.
4. Bring to a boil, reduce the heat to low, and cover the pot with a lid.
5. Simmer for 1 hour, then remove from the heat.
6. Once the liquid has cooled, strain the broth into a bowl using a colander. Press the vegetables to express their juices.
7. Store in an airtight container in the fridge for up to 7 days or in the freezer for up to 2 months.
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