Slow Cooked Vegan Broth
At this time of year it is always great to have some homemade broth in the freezer for a quick and light meal or to add as a base for a more nourishing soup. This recipe has been shared with us by Naturopathy student Nat Russell. Nat is a passionate foodie who makes simple and inspiring recipes.
1 x small leek
1 x large onion
2 x medium carrots
2 x celery stalks (leave some leaves on)
1 x tablespoon apple cider vinegar
1 x large tablespoon coconut oil
5 cm knob of ginger, sliced
5cm knob of fresh turmeric, sliced
1 x teaspoon dulse flakes (or other sea vegetable)
5 x black peppercorns
2 x bay leaves
1 teaspoon quality salt
2 1/2 litres filtered water
- Wash all your vegetables well and cut into chunks.
- Place all the ingredients in a slow cooker.
- Set on low and allow the broth to cook for around 8 hours or overnight
- Strain the liquid from the vegetables and whilst it is still hot, pour into jars, sealing tightly.
- Allow to cool before storing in the fridge.
Note: If you don’t own a slow cooker, you can do this in a large stock pot on a stove top, simmering the ingredients for 3-4 hours.
Vegan | Gluten Free | Sugar Free