![Gingery Vegetable Broth](https://cdn.statically.io/img/www.eatingwell.com/thmb/t_jETBTCi-hqjWxL5C2a5l9DtjQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/gingery-vegetable-broth-51df395c0e354f7f9e436b86543e4d48.jpg)
Ingredients
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12 cups washed vegetable & herb trimmings, such as mushrooms, tomatoes, fennel, leeks, bell peppers, romaine ends, butternut squash, kale, chard, thyme, parsley
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2 large onions, quartered
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2 medium carrots, cut into thirds
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2 stalks celery, cut into thirds
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1 head garlic, cloves separated and peeled
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8 slices fresh ginger
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8 slices fresh turmeric (Optional)
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2 tablespoons black peppercorns
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4 bay leaves
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16 cups water
Directions
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Combine trimmings, onions, carrots, celery, garlic, ginger to taste, turmeric to taste (if using), peppercorns and bay leaves in a large pot. Add water and bring to a boil. Adjust heat to maintain a gentle simmer. Partially cover and simmer, without stirring, until the vegetables are very soft and the liquid is golden brown, about 1 1/2 hours.
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Line a colander with cheesecloth and place it over a large bowl. Carefully strain the broth, pressing on the solids to extract any remaining liquid.
To make ahead:
Refrigerate for up to 5 days or freeze for up to 6 months.
Equipment:
Cheesecloth
Nutrition Facts
Analysis note: After straining, broth has negligible calories and nutrients.