Immune Boosting Delicious Veggie Broth
I am a huge fan of vegetable broth! Veggie broth can add just as much flavor as any meat based broth and it has some amazing digestive benefits without all the fat.
You can use veggie broth in replacement for oil to sauté, instead of water to cook grains, to de-glaze the pan when things get a little too hot, and to just drink warm when you’re needing extra comfort or digestive support.
This is one of my top cooking secret weapons! You can tailor it to whatever you need or want to flavor too. Instead of this being a formal recipe, I wanted to share with you a few ways I do it, so that you can experiment too!
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Option 1:
Save all your veggie scraps throughout the week in a container in your fridge. I’m referring to tops of squash, celery bottoms and tops, onion peels, garlic peels, carrot tops, broccoli stems, ginger peels, etc. Pour filtered water in the crockpot until it covers it completely and cook on low for 24 hours. Strain liquid into a large mason jar and keep for 1 week in the fridge. If you can’t use it all, freeze it!
Option 2:
Save your veggie scraps, add 1 whole clove garlic, cut in half, add tops of a leek and fennel, 1 huge chunk turmeric(powered is fine if you don’t have raw), and add 1 celery stalk chopped. Drizzle with a little olive oil, and bake the veggies in the oven at 400 for 20 minutes. Remove from the oven and add the roasted veggies to crockpot and follow same steps as Option 1.
Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!
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