Plant – based Vegetable Broth Vegan & Gluten Free. Chicken soup (broth) is my mother’s favourite dish. Yes, I know it’s a Polish thing, so I can’t hide it but back at home, (every) Sunday is a traditional chicken soup day! Hee hehe I got you! No more, my dear friends! Things have changed, in fact my mum has changed. I can proudly announce that even my dearest mum has joined us herbivores and decided not to eat meat. Hence, at present we delve into the secrets of vegetable broth.
The fact is that chicken soup has never been my favorite dish but it is said to be (old wives tail) perfect to boost the immune system and to warm up. And as mummy always said, it tastes so damn good! For me, the taste of traditional chicken broth, cooked on the bone and the taste of vegetable broth is not much different. The only thing I noticed was that the vegetable one definitely tastes less greasy, which in my opinion is a huge plus. The moral of this story is, why not try experimenting with plants instead! Poor chickens…
For me the main enhancers of the taste of broth is definitely a bouquet of organic, full flavoured, aromatic vegetables. These are celery, carrots and parsnip. Off course, without the burnt onion, there is no broth, because this is what provides the delicious aroma.
As I mentioned, broth is great for the immune system but I will now also include turmeric because these two come together! Tumeric is a golden powder among others that can affect the treatment of bacterial, viral and fungal infections. In South Asia, turmeric has been used as a medicine for various diseases for centuries. And it gives the vegetable broth a beautiful and yellow colour. Yummy, healthy and served with courgette pasta – it will tease and seduce your taste buds fully! Plant – based Vegetable Broth Vegan & Gluten Free.
- time 2 hours
- difficulty easy
- diet plant-based / vegan diet
WHAT YOU NEED
- 4 carrots
- 1/2 large celeriac
- 1 medium parsnip
- 2 large onions
- 1 small leek
- 3 bay leaves
- 4 grains of allspice
- fresh parsley
- Sea salt or Himalayan salt
- 5 grains of black pepper
- 1/2 teaspoon of turmeric powder
- 2 tablespoons olive oil
- 1 tablespoon of coconut oil
- 2 courgettes (of course, you can consume the broth with other traditional favorite noodles/pasta, such as rye or gluten free)
- In a pot in which I will cook the broth, I melt the coconut oil. Next I dice the onion and add into the pot together with turmeric and salt. I wait until the onions have softened nicely
- The second onion I peel and cut into 4 parts and burn it on the oven or on the grill
- Next I thoroughly wash or even brush carrots, celery, parsnips, cut into small pieces, add them in the same pot and pour in cold water (3 litres). I also add allspice, peppercorns, leeks, bay leaves, leek and burnt onion (that will give the broth that charcoal taste)
- I cover the pot with a lid and cook on low heat for a minimum of 2 hours. When the broth is being cooked I make the famous courgette pasta at that time. To make courgette pasta I use a spiralizer or if you do not have one you can use a julienne peeler. Finished pasta I put into the tureen, sprinkle with a generous amount of green parsley and set aside; waiting for the broth.
- Finally when broth smells like heaven and the vegetables are soft you know that the broth is ready. At this point I pour it into a tureen with the courgette pasta and add 2 tablespoons of olive oil and a generous amount of black ground pepper. A hot, steaming and fragrant broth is ready to go on the table!!
Sharing is caring, so you if I could ask for your help to share this good for the body and soul recipe with your loved ones and your friends my heart will be utterly grateful.