VEGETABLE BROTH & SPICE BLEND

VEGETABLE BROTH

Makes about 1.4ltr

1 medium onion, coarsely chopped 1 carrot, cut into 2.5cm pieces 2 celery stalks, coarsely chopped 3 garlic cloves, crushed

2 dried mushrooms

10g chopped fresh parsley ½tsp ground black pepper 2tbsp white miso paste Savoury Spice Blend (see right)

In a large saucepan, heat 250ml water. Add the onion, carrot, celery and garlic and cook for 5 minutes. Stir in the mushrooms, parsley and black pepper. Add 1.6ltr water and bring to the boil. Reduce the heat to low and simmer for 1½ hours.

Cool slightly, then blend at high speed until smooth. Ladle about 80ml of the broth into a bowl and return the rest to the pan. Add the miso paste to the bowl and stir well, then stir back into the broth. Add the Savoury Spice Blend to taste.

Allow to cool to room temperature, then divide among containers with tight-sealing lids. Store in the fridge for up to 5 days, or freeze for up to 3 months.

SAVOURY SPICE BLEND I use this blend in place of salt.

Makes about 125g 2tbsp nutritional yeast* (or yeast flakes)

1tbsp onion powder

1tbsp dried parsley

1tbsp dried basil 2tsp dried thyme 2tsp garlic powder 2tsp mustard powder

2tsp paprika ½tsp ground turmeric

½tsp celery seeds

Combine all the ingredients in a spice grinder or blender and pulverise. Transfer to a bottle or a jar with a tight-fitting lid. Store in a cool, dry place. *I recommend that people with Crohn’s disease or the skin condition hidradenitis suppurativa avoid nutritional yeast.