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Vegetable Broth

kept byjconn

1 Tbsp (15 ml) avocado or coconut oil (if avoiding oil, sub water)
1 onion (110 g) with skins, finely chopped
4 cloves garlic (12 g) with skins, finely chopped (or sub garlic-infused olive oil)
4 carrots (240 g) with skins, finely chopped
4 stalks celery (160 g), finely chopped
1-2 tsp each sea salt and black pepper, plus more to taste (divided)
9-10 cups (2160-2400 ml) filtered water
1 cup (32 g) chopped sturdy greens (kale, collards, etc.)
1/2 cup (15 g) chopped fresh parsley
1 small handful (~5 g) fresh thyme (or 1 Tbsp dried)
1 small handful (~5 g) fresh rosemary (or 1 Tbsp dried)
2 bay leaves
3-4 Tbsp (9-12 g) nutritional yeast (if you don’t have it, omit)
4-5 Tbsp (60-75g) tomato paste



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