2tablespoonsextra virgin olive oilif following method 2
Instructions
Method 1 (quicker):
Scrub vegetables clean, cut the carrots and celery into small chunks, halve the onions (skin on is ok), slice the garlic bulb in half, slice mushrooms thin.
Add all ingredients to stock pot and cover with 4 litres/quarts water. Cover, bring to a boil, slide lid half off, and simmer for 1 hour.
Remove from stove top, let cool, strain through a sieve into a second large pot.
Pour into sterilised glass jars, cap and refrigerate. If freezing, fill glass jars 3/4 full to avoid the glass breaking.
Method 2 (more flavour):
Peel and dice onions, chop the carrots and celery into small pieces, peel and slice the garlic cloves, slice mushrooms thin.
Add a glug of extra virgin olive oil to the stock pot, then cook onions, carrots, celery, garlic, mushrooms until softened.
Add all other ingredients to stock pot and cover with 4 litres/quarts water. Cover, bring to a boil, slide lid half off, and simmer for 1 hour.
Remove from stove top, let cool, strain through a sieve into a second large pot.
Pour into sterilised glass jars, cap and refrigerate. If freezing, fill glass jars 3/4 full to avoid the glass breaking.
Notes
I haven't included a nutrition panel (other than guesstimating the calories per cup) due to the difficulty calculating the recipe, being strained of solids and all
Feel free to add salt to taste, particularly if you want to go on and use this as a base for your soups and stews
The two methods described are just as nutritious as each other, though the second method will impart more flavour
Keep an eye on the broth as it simmers, you want to reduce the liquid by half - you may need to add a little more water as it cooks
Other fabulous, medicinal additions include reishi mushroom slices, a scant handful of goji berries, a cup or so of spring nettles
If you'd love a richer flavour-flave, you can't go past a couple of tablespoons of nutritional yeast, perhaps even a splash of tamari (I've used both in my quick pho broth here)
This recipe is best stored in sterilised glass jars, in the fridge for up to 3 days, or in the freezer for up to 3 months
If freezing, I find it easier to freeze two cups's worth per jar, filling them 3/4 way full, allowing for expansion of liquid as it freezes (otherwise the glass may crack)
I reckon silicon food-grade pouches would be great to freeze in, but haven't tried this myself yet
Highly recommend enjoying a cup of warmed broth daily, with a teaspoon of miso paste for additional flavour and gut-friendly bacteria