If you have been in to see our Acupuncturist Sarah,

Chances are she has recommended her vegetable or bone broth!

With Fall in the air it is a great time to start prepping these nourishing broths for the fall and winter season. Broths are a great way for a deep nourishment and immune boost.

Here is her recipe for the vegetable broth she prepped this past weekend!

This veggie broth can be substituted for when recipes call for bone broth and is 100% vegetarian. Sarah saves veggie trims over time and freezes them until she has enough to make a big pot of stock. Shitake Mushrooms are a great addition as they are antimicrobial , boost the immune system and high in vitamin D.

In Traditional Chinese Medicine they are known to boost qi and blood.

Red onion trim

Carrot trim

Celery trim

Water

Tomato trim

Garlic

Shitake Mushrooms

Parsley stems

Thyme springs

Bay leaf

1: preheat oven to 424 degrees

2: roughly chop onion, carrot and celery , lightly toss with vegetable oil , and transfer to parchment- lined baking tray

3: bake in preheated oven 18-20 min or until vegetables are nice and caramelized.

4: remove from oven and place in a large pot with water, along with tomato trim, garlic, parsley thyme and bay leafe

5: bring to a simmer over high heat, then reduce heat to low and simmer for 45-60 min until stock has reduced.

6: strain out the solids , and transfer to a airtight container ( mason jar)

Can be stored in the refrigerator for 9 days or frozen up to 2 months.

You can use to make soups, stews , or add to other recipes.

ENJOY!