A restorative broth to help soothe, nourish and aid detoxification functions. This vegan broth is anti-inflammatory and antioxidant to help heal the gut and boost your immunity. Start your day with a cup or have it on hand to sip throughout the day instead of tea or coffee.
You can also use it instead of a vegetable stock in sauces, casseroles, curries and stirfries
Coarsely chop the vegetables into even sized pieces
Place all the ingredients into a slow cooker and add the water to cover. Set to 5 to 6 hours on high or 10 to 12 hours on low. Simmer for a little longer for a more flavourful and reduced broth. You can also make it on a stove to, cover the vegetables, herbs and spices with the water and bring it to a boil. Reduce heat and barely simmer on low for about 90 minutes
For a brothy vegetable soup with chunks of vegetables. Serve as is with a drizzle of olive oil and additional salt to taste.
For a strained broth, strain liquid through a fine mesh strainer (set vegetables aside and use another time in vegetable patties or nut roast). Salt to taste
For a velvety soup, place the strained vegetables and about 1 cup of broth together into a blender. Add a tablespoon of butter or olive oil and season to taste with additional salt and pepper. Blend on high until liquefied
Let cool to room temperature before refrigerating or freezing
Store broth and soup up to a week in an airtight container in the fridge or freeze for up to 3 months