Versatile Vegetable Broth

Preparation:15 min(s)
Cooking:60 min(s)
Total:75 min(s)


This is a great way to convert leftover veggies and scraps into a healthy soup or vegetable stock to use in other recipes. Add gluten-free noodles to the stock for a nutritious and filling soup. The leftover vegetables can even be pureed for a thicker-style soup. Any leftover stock can easily be stored in the freezer for use at another time.


1 teaspoon virgin coconut oil

2 teaspoons turmeric

2 tablespoons coconut aminos soy-free sauce

2 tablespoons dried shiitake mushrooms

2 tablespoons dried wakame

1 cup spinach (leaves)

1/2 cup carrot (washed and peeled)

1/2 cup white cabbage (washed and peeled)

1/2 cup celery rib (washed and peeled)

1/2 cup zucchini (washed and peeled)

2 leeks (sliced)

1 onion (chopped roughly)

3 teaspoons garlic (peeled and quartered)

1 teaspoon ginger root (fresh)

1 chili (sliced in half, or 1 tsp dried chili)

3 bay leafs

1/2 cup nutritional yeast

1/2 tablespoon black pepper (or peppercorns)

3 cups water


Add all the ingredients to a large saucepan and cook semi-covered over medium heat for about 1 hour, stirring occasionally.
Using a large sieve over a bowl, drain the broth.
Puree the remaining veggies (minus the bay leaves) to make a thick soup if you like. Use the broth as a vegetable stock in recipes, as a soup as is or combined with some gluten-free noodles.


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