Supercharged Vegetable Broth
Full of fresh vegetables, herbs and aromatics, this fragrant broth is a delicious way to boost your immunity, soothe your stomach and comfort your soul. Infinitely adaptable, it can be made with almost any vegetables and herbs that you might have in your fridge; try using Swiss chard instead of kale, for example, or replace the radish with bok choy. Garnish with a handful of fresh herbs and serve as a light, nourishing soup, or simply pour the broth into a mug and sip it for an easy breakfast on the go.
Ingredients:
- 1 cup (1 oz./30 g) greens, such as kale, spinach or watercress
- 1 cup (3 oz./90 g) sliced mushrooms, such as shiitake or cremini
- 1/2 cup (2 oz./30 g) thinly sliced radishes
- 1 jalapeño chile, thinly sliced
- 2 unpeeled garlic heads, halved horizontally
- 1 unpeeled red onion, quartered
- 1 unpeeled shallot, halved horizontally
- 2-inch (5-cm) piece fresh ginger, thinly sliced
- 4 fresh sage sprigs
- 4 fresh basil sprigs
- 2 Tbs. extra-virgin olive oil
- 2 Tbs. apple cider vinegar or fresh lemon juice
- 1/4 tsp. sea salt, plus more to taste
Directions:
In a large Dutch oven over medium-high heat, combine all the ingredients and add 3 quarts (3 l) water. Cover and bring to a boil. Reduce the heat to a gentle simmer and cook, covered, until the broth is flavorful, about 1 hour. Strain the broth into a large bowl; discard the solids. Ladle into individual bowls or mugs, season with more salt if desired, and serve hot. Serves 6 to 8.
Williams Sonoma Test Kitchen
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