Vegetable Stock

Whether enjoyed by itself, used to braise vegetables, to cook grains, or as the base of another soup, vegetable broths are wonderfully nutrient rich. They are beneficial for young and old, healthy or weak, during cleanses or fasts or times of extreme activity, and they are marvelous for nursing mothers.  Leg cramps?  Have a cup of vegetable broth in the evening before bed.

The following is a general guideline, or a broth base. Some cooks follow their favorite recipe exactly, preferring a precise consistency, which you would expect in most restaurants. My broths vary, based on the vegetable trimmings and scraps I have. Yes,  vegetable scraps also make a wonderful broth from your onion peels to your carrot tops - use them. If you aren’t ready to make your broth, freeze your veg trimming and pull them out when you are ready to use them. You can also dehydrate them, and then grind them up for use as an instant broth base or flavoring - a great way to get the most of the vegetable and create less waste.

The flavor and color of your broth will vary a bit, but you will use more of your food and the variety is important in creating a healthy digestive system. Other than salt and pepper, I usually hold off seasonings and adjust them based on the soup I decide to make. Am I going for an Italian or French flavoring or Asian?

Servings: 6 -12 Prep Time: 10 mins Cook Time: 45 mins

Ingredients

• 3 large organic carrots well scrubbed

• 2 large beets with greens well scrubbed - just toss it all in the pot

• 3 large celery stalks

• 1 large onion dust off dirt if necessary

• 1 large handful parsley

• 1 clove garlic

• 2 button mushrooms optional

• 1 medium potato scrubbed

• Options

  • Any other stray or vegetable trimmings you want to add in

  • Salt and pepper to taste

Instructions

In a large stock pots add enough filtered or spring water to cover vegetables. Usually about 6-8 cups. Add in vegetables and bring to a boil. Reduce heat and simmer for 45 minutes. Remove from heat and allow broth to cool. Strain out vegetables. Use as a base for other soups, as quick mineral boost for recovery or during times of great physical need, such as exercise or to aid in cleanses.

Use immediately or store in the fridge for up to a week. Freeze for up to 6 months.

Recipe Notes

Healing energetics: Tonic, healing, rejuvenating, revitalizing, nourishes Yin, Yang, Qi, Blood and Fluids. Nourishes all the 12 meridians, especially Stomach and Spleen.  Seriously, you can't go wrong with a veg broth.