Unlike bone broth, vegetable broth does not contain gelatin and glutamine. These can be added if desired. Vegetable broth has great minerals and flavour, and makes a great base for soups, stews, or just to drink as is.
• 1/2 cabbage, loosely chopped
• 1/2 bunch kale, loosely chopped
• 4 carrots, cut in half
• 4 stalks celery, cut in half
• 2 medium onions, cut into quarters(do not peel)
• 6 peppercorns
• 2 bay leaves (optional)
• 1 or 2 apples, cored and cut in quarters (do not peel)
• 1/2 tbsp agar agar, per cup of broth
• 1 scoop fermented vegan glutamine powder, per cup of broth
Place the vegetables in a 16 or 20-quart stockpot. Fill the pot to the top with water (leave about an inch of space). Bring to a boil and lower to a simmer. Cover with the lid slightly ajar and let the water reduce by half. This may take 8-12 hours. It can simmer at a higher temperature than the bone broth as there isn’t any gelatin to draw from the bones. Add the agar agar while it is still simmering. Once it is ready, strain out the broth using a large sieve or a metal colander. Add the glutamine powder. The broth needs to be hot for this. If you are not sure how much agar agar or glutamine powder to add because you don’t know how many cups of broths you have, then you can add it when you re-heat the broth to make a soup or a beverage. Transfer the broth into containers with lids in 2 – 3 cup portions. Store in the freezer or put in the refrigerator if using immediately. Broth can be seasoned with sea salt and pepper if desired.
This is a great way to use up wilted vegetables that are past their prime.
You can use any vegetables as long as you like their taste, such as broccoli or beets.
Glutamine in vegetables is actually a glutamic acid that needs to be converted to glutamine, which will occur when it is in the intestines. Fermented vegetable glutamine powders are already converted. North Coast Naturals makes a fermented glutamine powder. If you cannot find it in your health food store, it can be ordered online.
Agar agar is a type of algae that is used as a vegetable source of gelatin in recipes. It is also a good source of iodine and other minerals, making it helpful for the thyroid as well as the ridding of body toxins. But most importantly, it is a very good prebiotic that will help feed the good bacteria in our gut