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Vegetarian Broth for sipping or as a soup base

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Course: hot beverage, Soup
Ingredients Method Notes

Ingredients
  

  • 2 Tbsp. olive oil
  • 1 medium onion, sliced
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • ½ pound mushrooms, sliced
  • 1 bunch Italian parsley, roughly chopped, with stems
  • 1 medium potato, sliced
  • 2 whole Roma or small tomatoes, fresh or canned, roughly chopped
  • 1 tsp. salt
  • 1 1-inch piece of fresh ginger
  • 2 Tbsp. dried seaweed such as wakame
  • 1 bunch kale, roughly chopped
  • 1 small head of radicchio, roughly chopped

Method
 

  1. Heat olive oil in a large soup pot and add the onion. Saute for 3 minutes until fragrant. Add the carrots, celery, mushrooms, and parsley. Stir and simmer for 5 minutes.
  2. Stir in the tomatoes, the potato, and 1 tsp. of salt. Cook uncovered on low heat for 5 minutes. The sauteing of the aromatic vegetables in advance will enrich the flavor of the broth.
  3. Add 6 cups water, seaweed, ginger, and stir. Bring to a boil. Cover and simmer for 50 minutes. Add the kale and radicchio and cook for 10 more minutes.
    Remove from heat and strain. Will make 5 cups rich broth.
    Store in a glass jar in the fridge for up to one week, and reheat as needed. Alternatively, freeze in jars for up to one month. When filling jars for the freezer, be sure to leave one inch space at the top because the broth expands when frozen.

Notes

I tried simmering the broth for 30 minutes, for 1 hour, and 1.5 hours and then tasted. The broth flavors really boosted after 1 hour, but I noticed no difference in flavor after 1 hour.