For over a month, I have been making my own vegetable broth. I wanted to share this recipe, because I love it. I drink a cup of it for a quick snack, before most meals, or if I am still feeling hungry after a meal.
I enjoy the little bit of heat the jalapeno pepper gives this broth. I also add some fresh ginger(not pictured) to the broth which gives it some lovely spiciness, as well.
All the vegetables and herbs in this broth provide wonderful nutrients. Make sure you peel your root vegetables if you do not know your source.
We picked this thyme and parsley from our herb garden. We feel so fortunate, both are growing like crazy this time of year.
I really like the flavor that the shitake mushroom provides, a bit earthy, and delicious.
I have made a couple soups with this vegetable broth. Dominic and my girls really liked them. I will post my onion, mushroom soup, and my ground turkey with white beans, and tomatoes in a few days. This recipe is adapted from Mark Hyland’s Ultra Broth recipe
| Vegetable Broth |
Tags: carrots, celery, fresh ground pepper, garlic, jalapeno pepper, organic, organic ginger, parsley, parsnips, sea salt, shitake mushroom, thyme, turnip, ultra broth, vegetable broth, yellow onion
Categories: Gluten Free Recipes, Soups, Vegan Recipes, Vegetarian Recipes
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