Name: Homemade Vegetable Broth
Prep time: 21 min
Cook time: 49 min
Total time: 70 min
Yield: 10 servings
Ingredients: 1 tbsp avocado oil ((or water, if avoiding oil)); 1 medium onion ((with skins, finely chopped)); 4 cloves garlic ((with skins, finely chopped, or sub garlic-infused olive oil)); 4 medium carrots ((with skins, finely chopped)); 4 stalks celery ((finely chopped)); 2 tsp sea salt ((divided)); 2 tsp black pepper ((divided)); 9 cups filtered water; 1 cup chopped sturdy greens ((kale, collards, etc.)); 0.5 cup chopped fresh parsley; 5 g fresh thyme; 5 g fresh rosemary; 2 whole bay leaves; 3 tbsp nutritional yeast ((if you don’t have it, omit)); 4 tbsp tomato paste

Instructions

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1

Heat a large pot over medium heat. Once hot, add avocado oil (1 tbsp), onion (1 medium), garlic (4 cloves), carrots (4 medium), and celery (4 stalks). Add sea salt (0.5 tsp) and black pepper (0.5 tsp) and stir to coat. Sauté for about 5 minutes or until softened and slightly browned, stirring frequently.
2

Add filtered water (9 cups), chopped sturdy greens (1 cup), chopped fresh parsley (0.5 cup), fresh thyme (5 g), fresh rosemary (5 g), and bay leaves (2 whole). Increase heat to medium-high until the mixture comes to a boil. Once boiling, reduce heat to a simmer and add nutritional yeast (3 tbsp) and tomato paste (4 tbsp). Stir to combine and loosely cover (with the lid cracked).
3

Continue cooking for at least 30 minutes, preferably 45 minutes to 1 hour. The flavor will deepen the longer it cooks.
4

Near the end of cooking, taste and adjust flavor as needed, adding more herbs for herby/earthy flavor, salt for saltiness, pepper for a little spice, or tomato paste or nutritional yeast for "umami" and depth of flavor. (Note: Total of about 2 tsp sea salt and 2 tsp black pepper is recommended for the recipe.)
5

Let cool slightly before pouring over a strainer into another pot. Then divide between storage vessels (glass mason jars are recommended). Let cool completely before sealing. Store in the refrigerator up to 5 days or in the freezer up to 1 month.