A Time and Money-Saving Broth Idea Perfect for Cooler Months

Broths typically take a lot of time to create, but I wanted to share some time and money-saving broth ideas to share with you for this cool weather season.

This recipe was found in "Paleo Perfected" by America's Test Kitchen. It's a simple and space-saving way to have a vegetable broth on-hand in the freezer. America's Test Kitchen recipes have been scrutinized to assure tried and truly wonderful outcomes. I found no need to change anything on this recipe, as they say " we make the mistakes so you don't have to."

Drinking one of these broths as a warming tea along with a book could be the perfect way to spend a wintery day indoors. Enjoy!

Paleo Vegetable Broth

Makes about 1 3/4 cups base; enough for 7 quarts broth

1 pound leeks, white and light green parts only, chopped and washed

2 carrots, peeled and chopped (unless organic, can wash lightly in water to keep the special probiotic film on the skins)

3/4 cup chopped celery root or celeriac

1/2 cup fresh parsley leaves and thin stems

3 Tbsp dried minced onion (Wholefoods bulk section has a good one)

2 Tbsp kosher salt (this is lighter flakier salt) use less salt if not using kosher

1 1/2 Tbsp tomato paste

3 Tbsp coconut aminos ( found at Trader Joe's)

Process everything except for the last 2 ingredients until you reach a fine paste.

Add tomato paste and process for a 1 minute, scraping down the sides every 20 seconds. Finally, add the coconut aminos and process for 1 minute.

Store the paste in airtight containers, press mixture down with parchment to assure no air bubbles. Paste can be frozen for up to 6 months.

To make 1 cup of broth, reconstitute 1Tbsp of paste to 1 cup of boiling water

Cheers to your wellness,

Michelle

#paleo #AmericansTestKitchen #broth #vegetables #immuneenhancing #fasting