Recipe: Power-Up Veggie Broth - Ayurveda | Everyday Ayurveda

Recipe: Power-Up Veggie Broth

By on January 13, 2016

Good broth or stock is the secret of many a chef and fine restaurant. Broths and stocks really enhance dishes, adding nutrition and depth of flavor.

Broth is a great way to add a wider variety of healthy flavors and balance the six tastes for light, one-pot evening meals. Sweet, salty, sour, bitter, pungent and astringent are the six tastes that promote balanced digestion in each meal in Ayurveda.

Broth is a very easy raw material to make and keep on hand as a backdrop for all your recipes. A weekend morning after shopping is a perfect time to make veggie broth.

I tend to make soups and broths from whatever vegetables are in the house. The stuff from the can or box typically has onions, carrots celery, tomato and too much salt.

The door opens to many more options when you make and use homemade broth. You can add the flavors and tastes you need to balance your meal. Veggie broth here is defined as a strained liquid derived from water, vegetables, herbs and spices cooked together for several hours.

ALSO FOR YOU: The #1 way to balance your digestion: find out in Everyday Ayurveda’s free report!

Preparation Tips

Shop for veggies and do a little preparation to get ahead of the game, and make broth at the same time. This time of year it is typical to bring home kale, collards, cabbage, onions parsley, celery, carrots, turnips and parsnips from the farm or market.

I commandeer all the bits that are good but not so fun to eat to make stock. Cut the stems from the kale, parsley and collards; slice off the ends of carrots, parsnips and onions; carve the cores out of the cabbage and cauliflower. Rinse it all; then add it all into the veggie stock. Washing and chopping of vegetables in advance also cuts down on food prep time during the week.

Kale and collard stems in the vegetable broth are a great way to work greens and the bitter and astringent tastes into the meal.  The backdrop of the six tastes makes everything taste better. No one may know but you!

Here is a typical stock recipe, but change it up depending on what you have in your house and the tastes you need.

Power-Up Veggie Broth


  • 4 quarts filtered water
  • 2 carrots or a bunch of ends
  • 1 onion, or several tops and bottoms
  • 3 stalks of celery
  • 2 cloves of garlic
  • Parsley stems
  • Cabbage core
  • Cauliflower core
  • Kale or collard stems
  • 1 inch of turmeric root
  • 1-3 cloves garlic, to taste
  • Black pepper, to taste
  • Celtic salt, to taste


  • 6-8 Quart Stock pot with lid
  • Knife
  • Cutting board
  • Fine mesh filter
  • Canning funnel
  • 3-4 quart canning jars with lids


  1. Trim any rotten or old bits off the vegetables, stems and ends. Dispose of these. No rotten or moldy veggies in the stock!
  2. Chop all the good bits coarsely
  3. Add chopped veggies and spices to your stock pot.
  4. Cover with water (about 4 quarts).
  5. Bring to a boil for 20 minutes.
  6. Turn down to simmer. Simmer several hours on low, partially covered.
  7. Filter into clean quart mason jars.
  8. Cover, label and cool. Refrigerate and store in refrigerator. Use within 10 days.

You can scale the recipe up or down to make as much broth as you want to. Change the vegetables with seasonal availability.

How to Use This Totally Yummy Liquid

  • Drink it straight; warm broth is delicious.
  • Use it for any soup.
  • Pan-sauté vegetables with it to add flavor and cut down on fat.
  • Add a cup (as part of the water called for) to boost the flavor when cooking rice, quinoa or kitchari.

Also check here for winter recipes in which can use your homemade veggie broth to balance the six tastes and bump up the nutrition of your winter one-pot meals!

Print Friendly, PDF & Email

About Mary Sullivan

Mary Sullivan is an Ayurvedic yoga specialist, avid student of the Ayurvedic Living Course, amateur herbalist, canner, fermenter and cook. She teaches classes on meditation, self-care, health and food. Read more from Mary at and on Facebook..



    Judith Katz

    January 13, 2016 at 2:46 pm

    Can you find organic turmeric root? I never see it.

    Good ideas about using cauliflower hearts and such as well as using ends of carrots and parts I might just compost.



    January 13, 2016 at 6:57 pm

    Hi Judith, Yes I get it at Living Earth in Worcester, MA locally or on line. Just be careful when you order it. They don’t ship in insulated packaging, so it can freeze in the winter.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Receive Everything Ayurveda In Your Inbox. Free!
Subscription and Privacy: Our free weekly newsletter is sent every Wednesday, and it's filled with our newest Ayurveda articles and resources.Your information will never be shared or sold to a 3rd party.
Green Smoothie pop-up
GYAB Webinar pop-up
Non-fat kitchari pop-up
Ayurveda Test pop-up
VA: Reading Pop-Up
VA: Tutoring Pop-Up
Poop Sheet Pop-Up