It’s the new year and Marta and I decided to go back to the basics. Maybe you’re feeling it too- now’s the time to reset. Reset the mind and the body. To rest a bit more, and to eat light, nourishing foods that are easy on the body.
Marta was on the same wavelength when she suggested we make vegetable broth together. This is a great way to honor your body and feed it something really nourishing.
If this is a theme for 2021, I’m welcoming it. Going back to the basics, and keeping it simple. I think it’s only natural when things seem so out of our control and going haywire, to sit back, reflect and enjoy more of the simple things.
I hope you make this vegetable broth and feel the grounding that it can provide in your life, even if only at lunchtime.
Thank you so much for sharing this recipe, Marta. And thank you for reminding me that honoring the simple things can provide great relief in the mind and body. Making this made me feel like I’m at a healing spa retreat 🙂
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Marta’s Vegetable Broth Recipe
- ½ red onion or 1 small one
- 2 celery stalks
- 2 carrots, peeled
- 1 yukon gold potato, peeled
- 1 tomato, halved
- 1-2 tsp. salt
- 1 tsp. whole black peppercorns
- 6 cups water
- First, cut the onion in half and place the onion in a medium saucepan with a lid. Do not put any oil and let the onion toast for a few minutes until it browns a little. This adds depth and character without adding any oil.
- Then, add the remaining ingredients. Cut the vegetables in half or ⅓’s, keeping them in fairly large pieces.
- Bring to a boil, then reduce heat and simmer with the lid on for 1 hour and a half.
- Let cool, and then strain it to just keep the broth. You can eat the vegetables with sauce like hummus or tomato sauce, or puree them to make a creamy vegetable soup. You can also boil pasta or tortellini in this flavorful broth. (Marta suggests pumpkin tortellini) Keeps for about 4 days in the fridge or about a month in the freezer.
More recipes by Marta:
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