Homemade Vegetable Broth (Vegan)
Ingredients
- 3 tablespoons organic tomato paste
- 2 organic medium onions, halved (can leave the skin on)
- 3 organic carrots chopped
- 4 organic celery stalks chopped
- 1 whole organic garlic bulb, halved (can leave the skin on)
- 1 cup organic mushrooms, sliced
- 2 organic bay leaves
- ⅛ cup fresh organic parsley, chopped OR 1 tablespoon dried
- 1 (2-inch) organic ginger root, chopped (can leave peel on)
- ½ tablespoon organic turmeric
- 2 teaspoons organic white pepper, ground
- 10 cups purified OR distilled water
- 2 tablespoons pink Himalayan salt OR sea salt, ground
- 1 tablespoon organic unfiltered apple cider vinegar
- 1 dropperful plain liquid stevia
- 2 drops thyme essential oil
- 2 drops oregano essential oil
Instructions
- Place the tomato paste, chopped onions, carrots, celery, garlic, mushrooms, bay leaves, parsley, ginger, turmeric, and white pepper in a large pot over low heat. Stir to combine.
- Pour water over the vegetable mixture.
- In a small bowl, combine the sea salt, essential oils, apple cider vinegar, and stevia. Mix well and add to the soup pot. For best results, simmer for at least 1 hour and up to 2 hours.
- Scoop the vegetables and herbs out of the broth. If you want a smoother broth, filter it through a fine-mesh strainer.
- Freeze the broth in food-grade containers or store it in freezer bags. You can refrigerate the broth for up to 5 days.
Notes
You can add 3 tablespoons of Deluxe Vegetable Soup Blend or Bouquet Garni, which gives you a great addition of herbs and veggies. If using Bouquet Garni, add it to a reusable tea bag and let it simmer with the other broth ingredients.