RECIPE: Make your own veggie broth

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ST. LOUIS -Make your own veggie broth with STL Veg Girl
Recipe: Veggie broth
Sundried tomatoes
Bay leaves
Chili pepper
  3-5 carrots, peeled and roughly chopped
  3-4 stalks of celery, washed and roughly chopped
  2 white or yellow onions, roughly chopped
  4-5 cloves of garlic, peeled (whole)
  3 bay leaves
  handful of dried mushrooms
  1 leek, washed and chopped
  5-6 sun-dried tomatoes, not packed in oil
  1 hot chili pepper, de-seeded and roughly chopped
Pour 2 quarts of water into a large stock pot, just covering the vegetables. Bring to a boil, down to a simmer and allow to cook for about 90 minutes. Strain out the vegetables, cool, and store in freezer.
This is a great broth base for soups, stews, grains, etc. as it allows you ultimate control over the ingredients and adds another layer of immune boosting components.
NOTE: Stay away from cruciferous vegetables and adding a lot of stems from the greens as it will add a bitter flavor.
Unless you don`t mind your broth turning purple, do not add red onion or purple cabbage to your broth.
Plant-based Nutrition Summit
Washington University
Hilltop Campus
July 14th

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