Never under-estimate the power of a homemade vegetable broth. Made with fresh healthy ingredients and more, this low carb broth vegetable is the perfect remedy for cold evenings & upset stomachs.
Vegetable broths are not just a great way to squeeze in your 5 a day, but they're packed full of vitamins, minerals and nutrients. While canned vegetable soups and broths may be appealing for saving time, you'll reap a lot more health benefits by making your own at home.
This 1 pot vegetable broth comes together in just 1 hour and once cooked, you can store in the fridge (or freezer) for ease or consume straight away.
Key ingredients for a vegetable broth
I've included a few key ingredients for this broth recipe to make sure it's gut friendly and packed full of nutrients...
Ginger - has been known to help calm upset stomachs and contains powerful anti-inflammatory and antioxidant effects.
Miso - rich in essential minerals and is a good source of various B vitamins, vitamins E, K and folic acid.
Red cabbage - A great source of vitamin C, making it an antioxidant-rich, immune booster. In comparison to green cabbage, red cabbage contains 10x more vitamins, flavonoids and antioxidants.
Kale - One of the most nutrient dense foods on the planet, kale contains many vitamins and minerals. It's also an excellent source of vitamin C and may help lower cholesterol.
How to make your own vegetable broth at home
Although it may take roughly an hour to come together, this vegetable broth recipe is incredibly easy to make at home.
Once you have your vegetables prepared, you'll begin by browning the onion, celery, garlic, ginger and carrot. Once browned, you'll add the rest of the vegetables, mushrooms and seasoning.
Once stirred and browned slightly, you'll transfer the ingredients into a casserole dish and fill with water before placing in the oven to cook for an hour.
Once your vegetable broth has cooked, you'll remove from the oven and serve as a broth, vegetable soup or miso soup.
Homemade vegetable broth recipe
- 1 tbsp extra virgin olive oil
- 120g carrots, sliced
- 1 handful kale
- 1/2 onion, diced
- 100g red cabbage, sliced
- 120g shiitake mushroom, left whole
- 1 tbsp ginger, grated
- 3 garlic cloves, crushed
- 1/2 red bell pepper, chopped
- 1 whole green chilli, de-seeded and sliced
- 1 tsp curry powder
- Salt and pepper, to taste
- 2 1/2 pints of water
- Begin by preheating your oven to 180c.
- Oil a pan and bring to medium heat. Add the onion, carrot, garlic and ginger and stir until browned. Add a pinch of salt and pepper to taste.
- Add the remaining vegetable ingredients (besides the kale and green pepper) to the pain along with the mushrooms and curry powder. Sauté for a few minutes.
- Transfer the pan ingredients to a casserole dish and add the kale, green pepper and water. Mix everything together.
- Cook in the middle of the oven for at least 1 hour.
- Once cooked, remove from the oven and leave to cool for 5 minutes before serving.
- You can enjoy this recipe as a vegetable soup, a broth as it's intended or feel free to add a tablespoon of organic miso paste to a serving bowl for a Japanese twist.
This vegetable broth is best enjoyed fresh, but can also be kept frozen for a few months. When re-heating, bring to a gentle heat and avoid boiling to preserve the broth's nutrients.