Vegan Bone Broth
Serves: 4-6 cups
 
INGREDIENTS
  • 1 head of garlic
  • 4 tablespoons extra virgin olive oil
  • 2 inch nugget of ginger, sliced
  • 1 medium onion, quartered
  • 1 carrot, roughly chopped
  • 2 stalks celery, chopped + greens kept separately
  • 1 leek, roughly chopped
  • 1 cup button or cremini mushrooms, halved
  • ½ cup dried shiitake mushrooms
  • A few pieces dried seaweed (kombu, wakame, or nori)
  • 2 bay leaves
  • ½ teaspoon whole black peppercorns
  • A small piece of turmeric root (optional)
  • 1 large handful parsley
  • 1 large handful coriander leaves and stems
  • Salt, lime juice, red chilli flakes to taste
INSTRUCTIONS
  1. Slice the head of garlic crosswise. Keep half aside; separate cloves from remaining half, peel and roughly chop.
  2. In a large deep-bottomed pan, heat olive oil over medium-low heat. Add the chopped garlic and cook for a couple of minutes, until lightly browned and fragrant. Place ginger, onion, carrot, celery stalks, and leek in the pan and sauté for 5-8 minutes.
  3. Add 12 cups water along with the half head of garlic, mushrooms, dried shiitake mushrooms, seaweed (if using), bay leaves, black pepper, and turmeric and bring to a boil.
  4. Reduce to a simmer and add in the herbs: celery leaves, parsley, and coriander. Let the broth simmer for about 30 minutes, or until reduced by half.
  5. Season generously with salt and lime juice. Use a slotted spoon to fish out herbs and veggies, and then strain the broth through a fine mesh sieve into a clean pot.
  6. Divide broth into bowls or mugs. Season with some red chilli flakes if desired. Sip as it is, or add in cooked noodles, tofu, veggies and herbs (mushrooms, bok choy, scallions, coriander etc) to make a noodle bowl. You can also use the broth as a base for other soup recipes.
Recipe by Sprig & Vine at http://sprigandvine.in/vegan-bone-broth/