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Ingredients 0/9
Why This Dish Is Worth Trying
This broth is full of rich, natural flavors from fresh vegetables and herbs. It’s a healthy, comforting base that’s perfect for many dishes. Plus, it’s completely plant-based, making it a great choice for anyone looking to eat more vegan meals.
Kitchen Tricks
- Use a variety of vegetables like carrots, celery, onions, and garlic for a deeper flavor.
- Simmer gently to avoid cloudy broth and keep the flavors clear.
- Strain well to remove all solids for a smooth, clean broth.
- Simmer gently to avoid cloudy broth and keep the flavors clear.
- Strain well to remove all solids for a smooth, clean broth.
Directions
Warm some oil in a large pot over medium heat. Toss in the leeks, celery, red onion, green onion, jalapeno, basil, and rosemary, and cook everything together, stirring now and then, until the veggies soften—this should take about 10 minutes. Next, add the cabbage, eggplant, carrots, tofu, and garlic to the pot. Pour in enough water to just cover the ingredients. Bring the soup to a boil without covering it, then partially cover the pot and turn the heat down. Let it simmer gently, stirring occasionally, until the vegetables are almost tender, which usually takes around 20 minutes. Stir in the tomato and keep cooking until all the veggies are fully tender, about 10 minutes more. Finally, season with salt to taste, and it’s ready to enjoy!
Serving Options
Enjoy this broth as a warm, soothing drink on its own or use it as a base for soups, stews, and sauces. It also works well for cooking grains like rice or quinoa, adding extra flavor to your meals.
Storing Food Safely
Let the broth cool completely before storing it in airtight containers. It keeps well in the fridge for up to 5 days or can be frozen for up to 3 months. Freeze in portions to make thawing easier when you need it.
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