Plant-Based Cooking

If you follow my stories on Instagram or Snapchat, then you know I love cooking. I've decided to start sharing my recipes and cooking techniques in a format that won't disappear in 24 hours. I've been cooking up a recipe video! This broth is flavorful, but also simple enough that you can use as the base for any number of dishes and soups. See the full video on YouTube.

 

I developed this recipe because I’ve found that a lot of premade vegetable broths are too salty and contain less versatile flavors. This broth is nice and flavorful, but also simple enough that you can use as the base for any number of dishes and soups.

Here's what you'll need. Measurements don't have to be exact; it's soup! Have fun, experiment!

1 large onion
2 cloves of garlic
1 large carrot (or a handful of baby carrots)
1 chayote (if you can't find it, a little sprinkle of sugar)
2 teaspoons miso paste (preferably white miso)
Salt & pepper

Things to make your broth into a soup:

Veggies (cauliflower, broccoli, celery, potato)
Protein (tofu, beans, lentils)
Grains and carbs (barley, rice, pasta, noodles)
Spices (cumin, turmeric, garlic powder)
Herbs (parsley, oregano, rosemary)