A super simple 1-pot homemade veggie broth that can be used for a variety of different recipes from soup, risotto, stews, and sauces.
- 1 onion, roughly cut with the skin on
- 2 cloves of garlic, with skins on cut in half
- 1 medium carrot, roughly chopped
- 1 parsnip, roughly cut (optional: if not using, add 1 more carrot)
- 2 celery sticks (with leaves if applicable)
- Handful of any fresh herbs you have like parsley, thyme, oregano, rosemary (alternatively, add about a tablespoon of dried herbs)
- 2 bay leaves
- 1 teaspoon black whole peppercorns
- 1 tablespoon salt
- 10 cups / 2.5 litres water
- 1 piece of dried seaweed*
- 1 tablespoon dark miso paste
- In a large pot, add all ingredients (including seaweed if using) leaving out the miso paste. Bring it to a boil then reduce heat. Leave it on a gentle simmer for around 45 minutes to 1 hour.
- Strain the vegetables and compost them. I normally pick out the carrots and eat them as a snack.
- Add the miso paste if using and stir well. I use this dark variety – it will add a nice umami flavour. You can, of course, use whichever miso paste you have on hand.
- The broth will have cooked down to around 1½ litres / 6 cups of liquid and is ready for use.
Seaweed: Seaweed gives it a gorgeously rich, earthy flavour. It’s a great source of iodine and rich in sea minerals.
- Diet: Vegan