Nutrient Dense Vegetable Broth
This stands alone, or you can add cut-up fresh-picked asparagus and bok choy for volume.
All you need is a couple handfuls of veggies, a few herbs and a pot and some water. I started with:
- 1 head of fennel
- 5 carrots
- 1 white onion (skin and all) cut into sixths
- 1 whole leek, cut up, green part and roots
- 1 shallot (skin and all) cut in half
- 2 smashed garlic cloves
Begin by sautéing the vegetables down until soft and tender. Then I add water, salt, pepper, and herbs. I use fresh thyme, parsley, and rosemary and a bay leaf.