Golden Vegetable Broth

I created this broth years ago when I wanted something that tasted as rich as a chicken stock but was made only from plants. It became the base for every soup in our old cleanse program, and I still make a giant pot of it every few weeks.

The secret is kombu, a dried seaweed that's used in Japanese dashi. It gives the broth a deep, savory flavor that makes people ask what's in it. The sweet potato and beet make it golden and a little sweet, and the red lentils give it body.

golden vegetable broth

Makes about 6 quarts  ·  Time 2½ hours, mostly hands off  ·  Vegan and gluten free

What you need

• 2 sweet potatoes or yams
• 2 potatoes
• 1 beet
• 3 celery stalks
• 4 medium carrots
• 1 large onion
• 3 garlic cloves
• 3 sprigs fresh thyme
• 3 sprigs fresh oregano
• 1 cup red lentils
• 2 pieces kombu
• 1 tablespoon olive oil
• 1 tablespoon Himalayan salt
• 8 quarts filtered water

How to make it

1. Roughly chop all the vegetables. No need to peel.
2. Add everything to your biggest soup pot and bring it to a boil.
3. Turn the heat down to low and let it simmer for about 2 hours.
4. Let it cool on the stove, then strain out the vegetables and keep the broth.
5. Store it in jars in the fridge for up to 5 days or freeze it in portions.

A few of my tricks

• Freeze some in ice cube trays. A few cubes make any grain or sauté taste better.
• Sip a warm mug of it on its own with a squeeze of lemon. It's so comforting.
• Use it as the base for my vegan borscht or spicy chickpea soup.

Make it a ritual

Soup night at my house ends with a cup of Good Night Lavender Rose tea.

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