Spiced Vegetable Broth
Servings: 4 quarts
Equipment
- Slow Cooker
Ingredients
- 6 whole Star Anise
- 1/2 tsp Whole Peppercorns
- 4 whole Cinnamon Sticks
- 2 bulbs Fennel coarsely sliced into chunks, including fronds
- 2 whole Onions coarsely sliced into chunks, peel on
- 2 heads Garlic coarsely sliced in half
- 4 ribs Celery coarsely sliced into chunks
- 4 whole Carrots coarsely sliced into chunks
- 1 5" piece Fresh Ginger sliced into medallions
- 1 tbsp Coarse Celtic Sea Salt
- 1 tbsp Miso Paste
- 1 tbsp Bragg's Liquid Aminos
- 4 quarts Water or to cover
Instructions
- Preheat slow cooker with a browning function set to high.
- Place star anise, peppercorns, and cinnamon sticks in the bottom of the preheated cooker and toast, stirring frequently, until the spices become fragrant.
- Coarsely chop fennel, onions, garlic, celery, carrots and ginger. There is no need to peel the onions or garlic. Onion skins will naturally make the broth a beautiful golden color.
- Add chopped fennel, onions, garlic, celery, carrots and ginger to the slow cooker with the toasted spices. Add a splash of water to the mixture and stir well. Saute the vegetables over high heat for about 5 minutes, or until the onions just begin to show some caramelization.
- Switch your cooker to high slow cook mode. Cover the vegetables and spices with at least 4 quarts of water, or more if your slow cooker will allow.
- Add Celtic sea salt, miso paste and Bragg's Liquid Aminos. Cover and cook for 4 hours.
- Let the vegetables cool in the broth for at least 30 minutes. When cool enough to handle, strain all of the solids from the broth using a kitchen spider or mesh skimmer.
- Use broth right away as a base for your favorite vegetable soup, or let cool completely and store in quart containers in the freezer for future use.