Bundling up with a warm cup of broth is one of the most comforting and healing things you can do for your body. While bone broth has gained mainstream popularity in recent years, don’t doubt the healing powers of a plant-based vegetable broth. This broth uses roasted vegetables as the base, which amplifies the flavor tremendously. You can also make large batches that stay fresh in the freezer for months.
Homemade Vegetable Broth Is More Nutritious
Making your vegetable broth at home allows you to amplify the nutrition by using organic vegetables, fresh spices, and remove the unnecessary preservatives that are often in the store-bought options. Vegetable broths are both mineralizing and alkalizing. They are also a great resource to keep on hand for cooking quinoa and other grains. You’ll get a far more flavorful grain, plus the minerals from the vegetable broth.
Turmeric Can Help Prevent Illness
Turmeric is one of the spices that make this broth so rich. Turmeric has long been used for medicinal purposes thanks to its curcuminoids content. This makes turmeric a powerful anti-inflammatory. Acute inflammation is necessary to help with ailments like colds, cuts, and bacteria. Chronic inflammation, however, is now being linked to chronic illnesses like cancer and heart disease. Curcumin can cross the blood-brain barrier and helps to fight the oxidative damage that can cause Alzheimer’s disease.
Fresh Herbs For Flavor And Nutrition
The fresh herbs in this broth help give it flavor and nutrients. Parsley contains high levels of apigenin, an antioxidant that is known for its ability to fight cancer. Parsley is also a natural diuretic, helping to reduce excess water retention and bloat. Sage is incredible for battling stomach issues like bloating, cramping, and heartburn. It has also been shown to improve cognitive function and increase memory retention when smelled or eaten. Thyme is known to be antifungal and antibacterial, making it a great addition to your diet during cold and flu season.
10 cups filtered water
5 stalks celery
5 large carrots
2 large yellow onions
1 large handful of parsley
1/2 tablespoon turmeric
1 teaspoon ground ginger
1 large handful of fresh thyme
5 sage leaves
1 head garlic
salt and pepper to taste
olive oil for roasting
Preheat oven to 400 degrees. Remove stems from carrots and celery. Peel the onion and cut into large chunks. Slice off the top of the garlic bulb.
Drizzle olive oil over vegetables, season with salt and pepper, and spread out evenly on a baking sheet. Roast for 45-55 minutes, flipping the vegetables halfway through
Add water, thyme, sage, parsley, and all roasted vegetables to a large pot (squeeze garlic out of the bulb and discard peel).
Step 4: Bring to a boil, then reduce heat to a low simmer, cover pot, and boil for 1.5-2 hours.
Step 5: Strain liquid and store in airtight containers. Vegetable stock can be stored in the refrigerator for two weeks, or frozen for three months.
Recipe and photography by Kaitlyn Noble
If you like this recipe, you might also like A Delightful Bibimbap Great for Vegetarians