Vegetable Broth
Vegetable Broth
Yield 2
Ingredients
- 5 cups Vegetables, roughly chopped or scraps: carrots, leeks, kale, parsnips, fennel, onion, celery, garlic, bell peppers
- 2 tbsp Ghee, coconut oil, or grass-fed butter
- 1 handful Fresh herbs with stems: thyme, rosemary, oregano, parsley
- 2 inches Ginger, fresh, peeled + roughly chopped
- 1.5 tsp Sea Salt
- 10-20 whole Black peppercorns
- 2 quarts Filtered Water
Instructions
- The best way to make broth is to save + freeze your vegetable scraps (ends + peels) and herbs to use whenever making broth.
- In a large stock pot, heat the ghee, oil, or butter and sauté the veggies for 5-10 minutes.
- Fill with filtered water.
- Bring to a boil over high heat.
- Reduce to a simmer and cover with a lid, slightly tipped.
- Let the pot simmer throughout the day for 1-4 hours. The longer it simmers, the more nutrients it pulls from the veggies.
- Turn off the heat and let it cool for at least 30 minutes.
- Strain and store in quart jars or a large topped container.
- Note: For smaller servings, fill ice cube trays, or muffin tins and freeze, then pop them into a ziplock or storage container to freeze for up to three months. Be sure to leave a few inches of the gap in jars when storing broth in the freezer to room for expansion.
