This broth makes everything taste better. It's also great for sipping on it's own on a cold winter day. You can chop everything by hand, but I usually use the food processor to make it faster and easier.
Makes 10 cups
Ingredients
1 T avocado oil
1 medium onion, with skin, finely chopped
4 cloves garlic, with skin, finely chopped
4 medium carrots, with skin, finely chopped
4 stalks celery, finely chopped
1-2 t each sea salt and black pepper (add more to taste at the end)
2 1/2 quarts filtered water
1 cup chopped sturdy greens (kale, collards, arugula, etc)
1/2 cup chopped fresh parsley
1 small handful fresh thyme (sub 1 T dry)
1 small handful fresh rosemary (sub 1 T dry)
2 whole bayleaves
3-4 T nutritional yeast (optional)
5 T tomato paste
Method
- Heat a large pot over medium heat. Add oil (or water) onion, garlic, carrots and celery. Add 1/2 t salt and pepper and stir to coat. Saute for 5 minutes until softened and slightly browned, stirring frequently. Add tomato paste and cook for 1-2 minutes more.
- Add water, greens, parsley, thyme, rosemary, bay leaves and another 1/2 t salt and black pepper. Increase heat to medium high and bring to a boil. Add nutritional yeast, if using, and stir to combine.
- Cover pot, lower heat and continue to simmer for 45 minutes to 1 hour. The longer it cooks, the better the flavor.
- Let cool slightly before straining into another large pot. Pour into glass mason jars for storage. Lasts 5 days in the refrigerator and up to 3 months in the freezer. (Note: If you plan to freeze, leave expansion room, about 2" down from the widest part of the jar.)