Homemade vegetable broth is great to have on hand and a great way to utilize all of your vegetable scraps from preparing previous recipes. I even use my leftover cannabis from my latest extraction and toss that in with the vegetable scraps to turn some people's garbage into a lovely and nutritious soup or risotto. You can even make plain brown rice even more nutritious when the water is replaced with this vegetable broth.
Prep Time: 10 minutes
Cook Time: 4- 24 hours
8-10 cups vegetable scraps
8 cups water, more if necessary
1 tablespoon Himalayan salt
1 tablespoon ground black pepper
2 teaspoons thyme
2 teaspoons sage
2 whole cloves of black garlic
3 full bay leaves
1/4 cup cannaoil
In a large pot over medium low heat, add the vegetable scraps.
In a small bowl add the Himalayan salt, ground black pepper, thyme, and sage.
Then completely cover the vegetable scraps with water.
Add the black garlic, bay leaves, and vegetable scraps.
Bring to a boil and reduce the heat to medium low or low and add the cannaoil.
Cover loosely with a lid and reduce the heat to a slow simmer over low heat. Stir occasionally. The longer the bone broth simmers the better!
After 6+ hours of simmering, remove the broth from the heat and allow the broth to cool completely.
Place a strainer inside of a large bowl and strain the bay leaves, black garlic, and vegetable scraps from the liquid.
Transfer the broth into an airtight container with a lid and store in the refrigerator for up to 3 days. For longer storage time, transfer the broth into a freezer-safe container or an ice cube tray with a lid and store in the freezer for up to 6 months.