Vegetable broth

Vegetable broth

Serving size/ Yield: 1.5L of broth

Initial ingredients:

I organic red onion, unpeeled and cut into quarters

6 cloves garlic, unpeeled

50g ginger, unpeeled, washed and cut into slices

1 organic carrot, unpeeled, washed and cut into slices

2 celery stalks with leaves, washed and cut into slices

1 large leek, cut into slices and then washed to remove any mud 125g chestnut mushrooms, washed and cut into quarters

15g dried shiitake mushrooms 1 tbsp whole black peppercorns 1 tbsp ground turmeric powder 2 tbsp fresh thyme

2 tbsp fresh parsley

1 dried bay leaf, crushed

1 tbsp virgin olive oil

1 tsp coconut aminos

2L water

Additional ingredients:

1 small swede, peeled and cut into 2cm cubes 90g kale, washed and roughly chopped 25g dried wakame seaweed

Method:

Put all ingredients in a large pan, ensuring that the vegetables are submerged but covered by no more than a couple of centimetres of water. Bring to the boil, then turn down the heat, cover and simmer for 1hour. After 40 minutes, add the additional ingredients and continue to simmer covered for the last 20 minutes. Remove from heat and drain broth in a colander. Discard vegetables.

Allergens:

Celery (can be omitted, if necessary, particularly by people suffering from kidney- related conditions).

Notes:

The broth can be stored in the fridge for up to 3 days or in the freezer for up to 3 months. The vegetables are roughly chopped to increase their surface area to the water.

The additional ingredients were added after 40 minutes to avoid: Swede – if overcooked, could disintegrate into the broth. Kale – If overcooked, could give the broth a sulphurous flavour. Wakame seaweed – Could result in a bitter taste if it is overstepped.