Nourishing Plant-Based Base Broth Recipe

Here at The Food Doula, bone broth is something we recommend time and time again. It's one of the most nourishing things you can make - deeply mineral-rich, gut-healing, and restorative in a way that very few foods can match.

But we know that not everyone eats animal products - and we'd never want that to mean missing out on the nourishment a good broth can bring. So this one is for you.

This simple base broth is your starting point for soups, stews, grains, and everything in between. Make a big batch, freeze it in portions, and you'll always have something nourishing to hand.

Please also see our other blog '10 unexpected ingredients to supercharge your broth' for extra things to add to this base such as shitake mushrooms, seaweed, jujube, black sesame and goji - supportive mineral rich, immune boosting ingredients to ensure you get the most out of your simmering elixir opportunity! 

Makes: approximately 1.5 litres

Time: 10 minutes prep, 1 hour simmering

Ingredients

• 1 large onion, roughly chopped (skin on is fine)
• 1 whole bulb of garlic, halved horizontally
• 3 medium carrots, roughly chopped
• 4 celery stalks, roughly chopped
• 2 bay leaves
• A small handful of fresh herbs - parsley, thyme, rosemary, or whatever you have
• A thumb-sized piece of fresh ginger, sliced
• Any vegetable peelings or offcuts you have saved (carrot tops, leek greens, mushroom stalks all work well)
• 1 tsp black peppercorns
• 2 litres cold water
• A pinch of sea salt

Method

1. Add everything to a large pot. No need to peel anything - just give it a rough chop. The skins add colour and flavour.
2. Cover with cold water and bring slowly to the boil over a medium heat.
3. Reduce to a gentle simmer and leave uncovered for 45 minutes to 1 hour, until the broth is golden and fragrant.
4. Taste and adjust - add a little more salt if needed.
5. Strain through a fine sieve into a large bowl or jug, pressing the vegetables to extract every last bit of flavour.
6. Use immediately or allow to cool before storing.

Storage

Keep in the fridge for up to 5 days, or freeze in portions for up to 3 months. Ice cube trays are perfect for smaller amounts - pop them out once frozen and store in a bag for adding to sauces and grains.

Don't Waste the Solids

The cooked vegetables left in your sieve still have life in them. Blend the carrots, onion, garlic, and celery with a little olive oil and your favourite spices for a quick, nourishing soup. Nothing wasted.

Additions