This VEGAN Broth is good enough to drink as a warm beverage and is absolutely rejuvenating, especially when you’re too sick or tired to eat food.
I’ve been AWOL for over a month here and with good reason too! My husband and I moved into our first home two weeks ago and to say that the process has been intolerably overwhelming is a gross understatement! We haven’t had a day off since October and it doesn’t look like things are gonna settle down for another month. But, we’re getting on, slowly but steadily, and no matter the uncertainties in store for us, life still goes on and we trod along with it.
Before the move, I shot some recipes (including this VEGAN Broth) in the old apartment to keep the weekly trickle of posts going while I packed everything up, but I just couldn’t hit publish on this one. Hitting publish seemed like letting it go, and I wasn’t quite ready for it yet. These right here, are the last pictures I shot in the apartment (we handed over the keys just a few hours ago, as I write) and I am stuck in a nostalgic loop, going over the wonderful memories my husband and I shared there. It was the first place we called ‘home’ together, and where Love is in my tummy was reborn and for those two reasons, it will forever be special.
And as if some unseen cosmic force foresaw this emotional roller coaster ride I’d be taking today, I started showing symptoms of an oncoming bout of the flu, and so, I made myself a batch of this VEGAN Broth, the very last food I cooked and shot in the apartment before boxing up all my gear and props. Coincidence? I think not!
I must say, this broth has rejuvenated me and many others countless number of times – if you or someone under your care are too sick or weak to enjoy chewing food, then a few pitchers of this broth and they will soon find the strength to get back to solids. You can also transition by eating soft, over-cooked rice with this broth before going back to your regular diet.
I’m two cups in since this morning and I am already feeling a bit stronger. Maybe it’s the vegetables, maybe the turmeric or the lentil water, but somehow it works. Every time.
And it doesn’t hurt that its soothingly delicious too!
The best part is that you have some flexibility with the vegetables you choose for this VEGAN Broth – I’ve used sugar snap peas, a variety of greens, sweet corn, etc., even mushrooms for some umami flavor and as long as you steer clear from starchy vegetables, you should be fine. Use the recipe below as a guideline, augmenting it with as many vegetables as you can, for more nutrition and variation in flavors and you’ll never be tired of the same old thing again.
Here are a few tips to remember while making this delicious elixr:
- Layer the vegetables in the stock pot in the order of their cooking times, starting with the longest cooking, heavier vegetables, ending with the greens and leafy ones on top.
- If you are including aromatics, they go in the bottom or center, based on how strong you want the flavors to infuse.
- Once the pot and all the ingredients has been boiling for a while, simmer for 30mins to a hour. Then let sit for a half a day or overnight for the flavors to infuse.
Don’t forget to warm up the broth before serving – cold remedies are best served warm, or piping hot, based on your personal preference. Me, I like it somewhere in between. No matter, it’s going to taste divine either way and heal you from the inside out. Oh, and salt and pepper. Lots of pepper, especially if you’re nose is feeling stuffed.
I’ll be here, in my new home, unpacking and drinking this broth, while also silently missing the old apartment, the windows and the third floor light. But old things have to give way for new memories to bloom. And I’m sure my heart with soon catch up with what my mind already knows. But for now, this broth will have to do.