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Love is in my Tummy

Plant-based flavor

February 21, 2018 By Tina Dawson 18 Comments

Rejuvenating VEGAN Broth

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.

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!

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.

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:

  1. 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.
  2. If you are including aromatics, they go in the bottom or center, based on how strong you want the flavors to infuse.
  3. 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.

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.

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.

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.

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!

VEGAN Rejuvenating Broth

Created by Tina Dawson on February 20, 2018

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.

  • Prep Time:15m
  • Cook Time:30m
  • Total Time:45m
  • Serves: 2
  • Yield: 4 cups

Ingredients

  • 200 g Cabbage, chopped
  • 100 g Carrots, thinly sliced
  • 145 g Red Onion, chopped
  • 1 stalk of celery, chopped
  • 1 large Bok choy, greens and whites chopped separately
  • 100 g Tomato, chopped
  • 100 g baby spinach
  • 50 g watercress
  • 1/2 c lentil cooking water
  • 1/4 tsp. turmeric powder
  • 1/4 tsp. cumin seeds
  • Salt, to taste
  • freshly ground Black pepper, to taste
  • 1 litre water

Instructions

  1. In a stock pot, layer the vegetables in this order: cabbage, celery, bok choy (whites), onion, tomato, baby spinach, watercress, bok choy (greens). If using different vegetables, make sure you layer them in order of cooking time, longest at the base.
  2. Season with turmeric, cumin and salt. Add water, cover and bring to a rolling boil. Let it boil for 15 minutes. Then reduce heat, add the lentil cooking water and let simmer for half hour.
  3. Once the vegetables are completely cooked and the stock is flavorful, strain the stock into a clean, glass container.
  4. Note: I usually let the vegetables steep more flavor into the stock for a couple more hours. The longer it sits, the more flavorful it gets. Reheat liquid in microwave to serve warm, seasoned with salt and pepper to taste.
  5. Keeps well refrigerated for 2-4 days.
  • Print

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Filed Under: All Recipes, Cuisines, Drinks & Beverages, Indian, Kitchen Wisdom, Table for two, Vegan Tagged With: broth, healing, turmeric, Vegan, Vegetables, veggie broth

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Reader Interactions

Comments

  1. Albert Bevia says

    March 21, 2018 at 5:29 pm

    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

    Reply
    • Tina Dawson says

      March 21, 2018 at 8:10 pm

      Thanks so much Albert! It definitely is delicious and comforting to slowly sip on.

      Reply
  2. Prema says

    February 21, 2018 at 11:46 pm

    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.

    Reply
    • Tina Dawson says

      February 22, 2018 at 2:10 pm

      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. 🙂

      Reply
  3. Molly Kumar says

    February 21, 2018 at 2:58 pm

    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.

    Reply
    • Tina Dawson says

      February 22, 2018 at 2:10 pm

      I hope you like it, Molly!

      Reply
  4. Meredith says

    February 21, 2018 at 1:26 pm

    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!

    Reply
    • Tina Dawson says

      February 21, 2018 at 2:53 pm

      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.

      Reply
  5. Swati Saxena says

    February 21, 2018 at 12:25 pm

    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.

    Reply
    • Tina Dawson says

      February 21, 2018 at 2:51 pm

      The lentil water adds a little more flavor and a light depth of texture too.

      Reply
  6. Jenni LeBaron says

    February 21, 2018 at 12:09 pm

    This looks wonderful! I think homemade broths are far superior to what you can buy at the store.

    Reply
    • Tina Dawson says

      February 21, 2018 at 2:51 pm

      So true, thanks Jenni!

      Reply
  7. Gloria @ Homemade & Yummy says

    February 21, 2018 at 11:50 am

    Homemade broth is almost like “magic”. No better way to feel better than eating soup…and this sounds delicious.

    Reply
    • Tina Dawson says

      February 21, 2018 at 2:50 pm

      Thanks Gloria, you are so right about that!

      Reply
  8. Ginny McMeans says

    February 21, 2018 at 11:35 am

    That really does look inviting and sounds so comforting and delicious. Thank you for this wonderful recipe.

    Reply
    • Tina Dawson says

      February 21, 2018 at 2:50 pm

      My pleasure and hope it comes in handy….

      Reply
  9. Marisa Franca @ All Our Way says

    February 21, 2018 at 11:32 am

    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.

    Reply
    • Tina Dawson says

      February 21, 2018 at 2:49 pm

      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.

      Reply

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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