Light Vegetable Broth

Servings: 6  ·  Prep: 6 min  ·  Cook: 35 min

Ingredients

• 1 red onion, coarsely chopped
• 2 carrots, cut into 1-inch pieces
• 2 celery ribs, coarsely chopped
• 3 garlic cloves, crushed
• 2 Roma tomatoes, cored and halved
• 2 dried shiitake mushrooms
• 1 piece of kombu, 2-inch; dried sea vegetable (optional)
• ½ cup fresh parsley, coarsely chopped parsley
• 2 bay leaves
• 1 ⁄2 teaspoon ground black pepper
• 2 tablespoons white miso paste
• Dr. Greger’s Special Spice Blend

Method

1. Heat 1 cup of water in a large pot over medium heat.
2. Add the onion, carrot, celery, and garlic. Cook 5 minutes.
3. Stir in the tomatoes, mushrooms, kombu, parsley, bay leaves, ground black pepper, and remaining water (8 cups total).
4. Simmer 30 minutes.
5. Remove from heat. Discard the kombu.
6. Transfer to a blender and blend until smooth. Strain through a fine-mesh sieve, then whisk in the miso paste until dissolved.
7. Cool to room temperature, then store in containers in the refrigerator or freezer.