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Fresh Vegetable Broth!

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Fresh Vegetable Broth!
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Fresh Vegetable Broth!

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Recipe by Maui Beach Vegan™
Servings

8

servings
Total time

0

minutes

Ingredients

  • (2) (2) Onions | cut in half, skin on

  • (2) (2) Green Onions | rinsed and cleaned | rough chopped

  • (4-6) (4-6) Cloves of fresh Garlic | smashed and minced

  • (1) TABLESPOON (1) Fresh Ginger | minced

  • (4) (4) Stalks Celery | cut into bite-sized pieces

  • (6) (6) Carrots | cut into bite-sized pieces

  • (1) (1) Tomato | cut in half | I prefer Romas for this

  • (9-10) CUPS (9-10) Filtered Water

  • (1) EACH (1) EACH: fresh Thyme, Rosemary, and Parsley | chopped | or use ½ TABLESPOON dried

  • (2) (2) Bay Leaves

  • (1) (1) Lemon | quartered

  • Salt and Pepper

Let’s DO THIS!

  • Sauté Onions, Garlic, and Ginger in ¼ cup of filtered water
  • Add in Celery, Carrots, Tomato and Herbs, then fill the pot with filtered water. Boil for at least an hour. 
  • Add in fresh Lemon Juice.
  • Salt and Pepper to taste.
  • Strain, cool, and store broth in jars. 

NOTES

  • You can add so much to this like Kale, Collards, Eggplant, Zucchini, or whatever vegetables you have on hand!
  • This broth will stay fresh in the refrigerator for at least 3-4 days. You can also freeze it in ice-cube trays for easy use in your recipes!
  • *BOOM!*    

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