Vegetable Top and Tail Broth

By & / Photography By Lisa Linder | March 10, 2017


1. Place all your ingredients (scrapings, shavings, peelings, tops and tails, less-than-perfect leaves, strong spines of chard, curly kale and spinach) into a large cauldron (this is the Witches’ Brew, after all!) and set over moderate heat on the stovetop for several hours (or whilst you are cooking the main dishes for your day).

2. Check every hour to ensure that there is sufficient fluid and to mix the ingredients.

3. Turn off the heat at night, but do not put into the fridge, as the flavors will develop if they are left all together.

4. Strain the soup into another pot before ladling out your broth as needed. Heat some to have as a hot drink, with mixed spice, or to add to relevant recipes.

These broths will never taste the same twice, but that is the beauty—add aromatics as you wish.

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Vegetables (Choose any 6–8 from the following list)
  • onions
  • garlic and leeks
  • celery
  • endive
  • fennel
  • turnips
  • parsnips
  • rutabaga
  • zucchini
  • sweet potatoes
  • butternut squash
  • French, runner or fava beans
  • beets
  • carrots
  • chard
  • kale
  • spinach
Herbs (Choose 2)
  • cilantro leaves
  • parsley
  • bay leaves
  • sage
  • thyme
  • rosemary
  • fennel
  • ginger
  • turmeric root
  • star anise
  • cloves
  • cinnamon or nutmeg
  • 4 pints water
  • 2 tablespoons apple cider vinegar or wine vinegar
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