I'm so ready for soup season! I know this post will be protested by those of you clinging to the last summer rays (and it is really hot today!), but the fall energy is in the air. So the thing is, even if you aren't quite ready for soups, you can be saving veggie scraps (potato peels, onion and garlic skins, veggies that you're not going to use up before you leave for vacation) to freeze and use for broth later, or make the broth now and freeze it so it's available and convenient when you're ready to make a bowl of your favorite.
I was pretty intimated by the idea of making my own broth. It almost always turned out bland. Like all things, it took practice, and now I feel pretty proficient. Here's roughly the recipe I use (and I'll toss in anything extra that I didn't use throughout the week). 🥣
8-10 cups of water
2 tablespoons olive oil or avocado oil
2 onions with skin on, chopped
4 carrots, chopped (no need to peel!)
4 celery stalks, chopped
2 russet potatoes (skins on), chopped
2 cups of parsley, roughly chopped
2 teaspoons salt (add more if needed)
1/2-1 teaspoon black pepper (add to taste)
In large pot, heat oil over medium heat. Add onions and sauté 1-2 minutes or until translucent. Add carrots, celery, salt, and pepper, and sauté another 2-3 minutes, stirring. Add potatoes and stir. Cook 1-2 minutes. Add parsley and water and bring to a boil. Reduce heat to low and cover. Allow to cook for 30-45 minutes on low. Turn off heat, but keep pot on heat and let simmer this way for another 30-45 minutes. Remove from heat and let cool. Strain (be sure to compost!) and store in glass container in refrigerator for 1 week (really this can last longer), or freeze for up to a month.
Photo: @suzannecorumrich.photo #ayurveda #ayurvedicselfcare #selfcare #dosha #vegan #vata #piita #kapha