This broth is a beautiful veggie broth to have on hand all year long in the freezer. Though store-bought broth is convenient, I find that it lacks the flavor and depth of at-home broth so when you have a little bit of time to throw together a big batch and portion some out for the freezer, your future self will thank you! Try this broth anywhere a recipe calls for water or broth is a savoury soup or stew and make prior to cooking the Red Lentil and Sweet Potato Stew from the BMS Restore menu!
Restoration Broth
Ingredients
- 1 lb / ½ kg yellow or white onions
- 1 head garlic
- 1 lb / ½ kg carrots
- ½ head celery
- 2 large sweet potato
- 3.5 oz / 100g spinach
- 1 large bunch parsley
- 1 Tbsp. sea salt
- 1 tsp. cracked black pepper
- 12 cups / 2 ¾ L filtered water
Directions
- Place all ingredients except for spinach and parsley in a large stock pot, bring to a boil, reduce heat, cover, and let simmer for at least 25 minutes, ideally 1 hour or more.
- Add spinach and parsley, let simmer for 5 – 10 minutes. Strain liquid for your broth needs and reserve veggies to add to another soup, stew, or make a pureed veggie soup!
- Let the broth cool, store in the fridge for up to a week and make sure to freeze any leftovers!
Notes
Makes 9 cups / just under 2 liters
