Vegetable Broth

Ingredients

4 celery stalks

3 large carrots

1 large yellow onion

1 cup fresh shiitake (1/4c dried)

1 bulb garlic

1 bunch dandelion

1 bunch of kale

4 sheets kombu

1/2 cup dried nettles or 8 nettle tea bags removed from tea pouch.

1/4 cup tamari

1 Tbsp black pepper corns

4 bay leaves

2 Tbsp olive oil

4 litres water

Method

Rough chop up all veg.

Heat olive oil in a soup pot. Add onion and cook until translucent. Add in celery, carrots, garlic and shiitake and cook for another 5 min. Add in all remaining ingredients and fill with 4 liters of water.

Bring to a boil, turn heat down to simmer for 3 hours. For a stronger broth, once simmered cover and let steep overnight. Run stock through a sieve/strainer for a clear broth. Pour into your favourite mug and enjoy!

Stores in refrigerator for up to 3 days.


Sarah Sedo – Big Carrot kitchen manager and recipe development