INGREDIENTS

  • 1 tablespoon of vegetable oil or olive oil
  • 1 finely chopped onion
  • 4 cloves of minced garlic
  • 4 finely chopped carrots
  • 4 stalks of celery
  • 9-10 cups of filtered water
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 4 stalks of celery
  • 1 cup of chopped sturdy greens like collards or kale
  • ½ cup of freshly chopped parsley
  • 1 tablespoon thyme
  • 1 tablespoon rosemary
  • 3-4 tablespoon nutritional yeast
  • 2 bay leaves
  • 4-5 tablespoon of tomato puree

DIRECTIONS

  1. Heat a pot on medium flame. Add oil and allow it to warm up. Then add chopped onion, minced garlic, celery, and carrot to the oil. Add salt and pepper to taste. Saute it for five minutes or it is brown.
  2. Add parsley, thyme, greens, bay leaves, and water. Add some more salt and black pepper. Increase the flame to medium-high till the vegetable broth comes to boil. When it starts to boil, reduce the flame and put it on simmer. Add tomato puree and nutritional yeast. Add more for a robust taste and less for a less intense flavor. Stir to mix it and cover it with a lid, loosely.

  1. Continue to cook for 15-20 minutes, at least. Preferably for 45 minutes. With more time, the flavor is going to deepen.
  2. Taste the broth and adjust the flavor if required. Add more herbs if you want an earthy flavor.
  3. Allow it cool before you pour it over a strainer into a bowl. Divide in between storage vessels. Let it cool before you seal it.

NOTES – You can use it for gravy and various other recipes.