Vegetable Broth
Hi I’m Evangeline! Welcome to my blog. I am mom and lover of all things health and wellness. By profession- a Registered Massage Therapist and Yoga & Ayurveda consultant. I started this blog back in the early days of Covid19 as a way to stay in touch with my clients, and it’s grown into a space to share what I love most. Here you’ll find health tips and nourishing recipes I make for my family, sprinkled with Ayurveda and Yoga wisdom. My hope is that these posts inspire you to care for yourself in small, joyful ways and feel a little more balanced in everyday life.
Making vegetable stock from the peels and stems of vegetables you used over the week is the perfect use for them. On the weekends we have a kichari, or soup or stew using freshly made vegetable broth. The spices in this broth are balancing for everyone, and you can adjust the herbs according to your taste. Enjoy this also on its own as a thin clear soup. Warms the heart and soothes the soul. 💚
Vegetable Broth
ingredients
4 - 6 cups of spring water
4 cups vegetable stems - eg from stems like kale, broccoli, cauliflower, spinach, chard, cut in pieces
4 fresh rosemary sprigs or thyme or oregano
1 small handful of parsley leaves and stems
½ tsp ghee or olive oil
1 Tablespoon Spice Mix - recipe below
8 cloves
¼ tsp black pepper
½ - 1 tsp natural salt
Vaidya Mishra’s Spice Mix:
6 tsp fennel seeds
6 tsp coriander seeds
1 tsp cumin seeds
1 tsp turmeric powder
Grind the seeds in a spice grinder, add turmeric and pulse some more. Store in a tight fitting jar away from heat and sunlight.
directions
In a large pot, put the spices, herbs, and ghee or olive oil in medium heat.
Add vegetable scraps and water, turn heat up to high and boil for 5 minutes.
Turn heat down to low and simmer for 15 minutes.
Stir in soma salt.
Strain onto another pot for use right away in your kichari, soups or stews.
Or have warm on its own.
Enjoy!
Straining scraps and vegetables after boiling and simmering for 15 minutes with spices and herbs.
Profile of Spices & Herbs
Black peppercorn - heating, opens up channels
Cloves - opens up the channels, without overheating the body
Coriander - cooling, diuretic, ushers toxins for elimination through the kidneys
Cumin - helps with digestion and absorption of nutrients
Fennel - cooling, balancing effect to support digestion
Oregano - heating effect, helps fight colds and flus with anti-inflammatory, anti-bacterial, anti-viral, anti-fungal properties
Parsley - a diuretic like coriander and cilantro, use for water retention
Rosemary - soothing with anti-inflammatory and antioxidant qualities
Thyme - soothing for colds and flus with anti-inflammatory, anti-bacterial, anti-viral, antioxidant properties
Turmeric - cleanses the liver, known in Ayurveda as a “friend to the liver”, antioxidant, anti-inflammatory, anti-viral, anti-bacterial
Vaidya R. K. Mishra - Notes from Shaka Vansiya Ayurveda Courses, Practicum, Conferences and Lectures 2003-2015
Chandika - Pranic Formulations
David Frawley, Vasant Lad, The Yoga of Herbs, 2001
