Healing Spiced Vegetable Broth

By Chef Ella Freyinger

January 23, 2025

In this Recipe

Heritage Extra Virgin Olive Oil

Ingredients

Olive Oil 2 tbsp

Onions 2 yellow or white, skins on, halved

Celery 8 stalks, cut into 3” pieces

Carrots 3 large, cut into 3” pieces

Fennel 1 bulb, cut in half

Garlic 1 head, cut in half to reveal the cloves

Ginger 1, 4 inch piece, cut in half lengthwise

Thyme 1 sprig

Parsley 10 sprigs

Shiitake Mushrooms 8 ounces (or mushroom trimmings)

Kombu 1 piece

Bay Leaves 2

Whole Black Peppercorns 1 tsp

Star Anise 2 whole

Cinnamon 2 whole sticks

Cloves 6 whole

Dried Burdock Root 1⁄4 cup (optional)

Dried Astragalus Root 1⁄3 cup (optional)

Coconut Aminos to taste

Steps

Set a large stock pot with olive oil over medium heat. Add the onions and garlic, cut side down. Allow to cook for 4-5 minutes or until deep golden brown. Transfer contents to a plate.
Add the celery, carrot, fennel and ginger to the pot and allow to cook for 4-5 minutes or until golden brown on one side. Add the onion and garlic back to the pot along with the remaining ingredients, except the burdock and astragalus. Cook for another 2-3 minutes until the spices become fragrant.
Add enough water to the stock pot to cover the vegetables by 3 inches. Add the burdock and astragalus. Bring to a boil and immediately reduce to barely a simmer. Cover and cook for 4 hours.
Let cool slightly, then strain into jars or storage containers.
To enjoy, simply heat up a mug of the broth and add coconut aminos to taste. Or use a base for any soup to add tons of healing nutrition.
Substitutions: Don't have fresh fennel? Add 1 teaspoon of fennel. Onions? You can use any allium; shallot, red onion, leeks, yellow onion or white onion.