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.
When you make this VEGAN Broth (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here!
Albert Bevia says
So many incredible vegetables and spices that you used to make this broth, I know this is super healthy for you, but it also just sounds delicious! plus homemade is always better than store-bought, brilliant recipe
Tina Dawson says
Thanks so much Albert! It definitely is delicious and comforting to slowly sip on.
Prema says
This kind of broth is what I make for myself too,only I don’t add the lentil water, should start that. I usually add drum sticks (moringa ) curry leaves,cilantro,garlic,tomato and onion.Its a staple for me when I am in a rush and feel very hungry.Its truly satisfying.
Tina Dawson says
I’m so happy to hear that. My grandmother would add a handful of moringa when she could find it. It was the only way to make us eat it, as kids. 🙂
Molly Kumar says
That looks so calming, flavorful and all things good for us. I love homemade broths n soups as we can control so much that goes in it and customize as per our need. Will have to try this soon now.
Tina Dawson says
I hope you like it, Molly!
Meredith says
What a gorgeous looking broth! I bet it tastes amazing and can’t wait to try it! What do you do with all the veggies after they have been steeped? Any creative suggestions? Thanks!
Tina Dawson says
Since I let the veggies steep in the broth for a while, and squeeze them dry, there’s not much than fiber left in there. If I am making just one batch, I just eat the vegetables on the side. Sometimes, a handful gets made into cutlets. But when multiple batches are at play, they go into the compost bin. I know, I hate the waste too, but they don’t taste that much after all the flavor’s been pulled from them.
Swati Saxena says
I am so going to make this broth soon, loved the idea of adding lentil water in broth. Thanks for bringing up this idea Tina.
Tina Dawson says
The lentil water adds a little more flavor and a light depth of texture too.
Jenni LeBaron says
This looks wonderful! I think homemade broths are far superior to what you can buy at the store.
Tina Dawson says
So true, thanks Jenni!
Gloria @ Homemade & Yummy says
Homemade broth is almost like “magic”. No better way to feel better than eating soup…and this sounds delicious.
Tina Dawson says
Thanks Gloria, you are so right about that!
Ginny McMeans says
That really does look inviting and sounds so comforting and delicious. Thank you for this wonderful recipe.
Tina Dawson says
My pleasure and hope it comes in handy….
Marisa Franca @ All Our Way says
What a great idea. I’ve really been negligent in making my own broth — vegetable that is. It would be great to freeze and have on hand when I want a seasoned liquid.
Tina Dawson says
Oh yeah, it freezes quite well. I pour them in silicone molds (1/2 cup each) and freeze them. Transfer to freezer safe bags once solid and reheat whenever you need them. Absolutely handy to have around in a pinch.