In the cooler months we look for warming meals to nourish and soothe our bodies. This Slow Cooker Vegan Broth is full of easily assimilated nutrients and gentle on the gut to help boost immunity and reduce inflammation. It’s versatile – you can enjoy a cup just as it is on it’s own, make clear based soups, or add it to anywhere a recipe calls for stock. Please also note that this recipe is very flexible, so if you are missing one of the ingredients please feel free to substitute it with another vegetable or herb, just try to not skip the apple cider vinegar or coconut oil.
Wash all of your vegetables very well and cut into rough chunks.
Place all the ingredients in to your slow cooker.
Set onto LOW and allow the broth to cook for around 8 hours, or overnight.
Strain the liquid from the vegetables and while it is still very hot pour the liquid into jars and seal tightly. Allow to cool and store in the fridge.
If you don’t own a slow cooker you can do this in a large stock pot on the stove top. Follow the above instructions but bring to a simmer then reduce heat to the lowest possible setting and cook for around three to four hours.
Will keep for a week refrigerated and sealed.
Enjoy with love from me to you,