Bacon and Cabbage Frittata paint

Making your own broth allows you to introduce an amazing array of nutrients to your diet. It also  adds incredible flavours to soups, sauces, stews or just as a simple broth brew.  

Similar to bone broth, when making a vegetarian/vegan version it is important to include as many natural healing superfood ingredients as you can without compromising the flavour of the broth.  With thoughtful choices you will be delighted with the depth of incredible flavours to accompany your nutrient hit! Try my version below and see what you think.  

Makes approx: 2 lit

Ingredients

  • 1 very large glug of olive oil
  • 3 large onions (500g)
  • 1 celery stick (70g)
  • 1  large carrot (250g)
  • 1 leek (150g)
  • 1 head garlic, broken into individual cloves
  • 10g dried shitake mushrooms or any dried wild mushrooms
  • 1 small bunch thyme (15g)
  • 1 small bunch parsley (20g)
  • 20 grams turmeric, roughly chopped
  • 3 bay leaves
  • 1 tsp peppercorns
  • 1 sheet dried kombu (10g-15g)
  • 3 litre filtered water
  • Gluten Free

  • Dairy Free
  • Vegetarian

  • Vegan

  • Diabetic Friendly

  • Low GI

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Method

  1. Roughly dice all the vegetables. In a large pot mix oil, onions, celery, carrot, leek, garlic, mushrooms, thyme, turmeric and bay leaf. Gently cook over low to medium heat for 30 minutes. (This softens and slightly sweetens the veg, bringing more flavour to your stock)
  2. Add parsley, peppercorns, kombu and filtered water. 
  3. Bring to a rolling simmer and turn down to lowest heat. Gently simmer for 1 hour. 
  4. Strain through a colander and leave to chill.

Maggie's Tips

  • Use as a base for other soups, stews, casseroles and sauces. 
  • Shitake mushrooms add the most amazing depth of flavour to this broth. Mushrooms are a great source of glutamic acid (natural version of flavour enhancer MSG, monosodium glutamate) so they enhance the flavour of any savoury food. Shitake mushrooms have healing powers, including lowering cholesterol, boosting energy and the immune system, supporting heart health and brain function, among others. 
  • Kombu seaweed: With a powerhouse of medicinal properties, kombu and other edible seaweeds are an excellent supplemental food. Using it in a broth is a very easy and digestible way to include their important range of trace nutrients, such as iodine, in our diet.  Also rich in omega 3 and thus a key addition to the vegan diet.