Savory Vegetable Broth

The perfect way to use leftover veggies is to make delicious broth for soups, sipping, and more

Prep Time

10

Cook Time

60

Servings

Feeds 10

Ingredients

  • 1 tablespoon coconut oil
  • 1 medium onion (with skins, chopped)
  • 4 cloves garlic (with skins, chopped)
  • 4 medium carrots (with skins, chopped)
  • 4 stalks celery (chopped)
  • 10 cups water
  • 1 cup chopped kale
  • 1/2 cup chopped fresh parsley
  • 1 small handful fresh thyme
  • 1 small handful fresh rosemary
  • 2 bay leaves
  • 4 tablespoons nutritional yeast
  • 5 tablespoons tomato paste
  • 4-5 slices Wisconsin Ginseng

Directions

  1. Combine oil, onion, garlic, carrots, and celery. Add 1/2 teaspoon each sea salt and black pepper to a large pot and stir to coat. Sauté 5 minutes.
  2. Add Wisconsin Ginseng, water, kale, parsley, thyme, rosemary, bay leaves, and salt & pepper to taste. Bring to a boil using medium heat.
  3. Reduce to a simmer, add nutritional yeast and tomato paste. Stir to combine and cover with cracked lid.
  4. Cook for 1 hour.
  5. Let cool, strain, and serve.
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