Vegan Tea-Infused Broth
Ingredients:
- 4 cups water
- 2 tablespoons loose leaf tea (green, black, or herbal)
- 2 cloves garlic, minced
- 1-inch piece of ginger, thinly sliced
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon whole black peppercorns
- 2 bay leaves
- Salt to taste
Instructions:
1. Prepare the Tea Infusion:
- In a small pot, bring 4 cups of water to a gentle simmer.
- Add the loose leaf tea to a tea infuser or a tea filter bag and place it in the pot of simmering water.
- Allow the tea to steep for 3-5 minutes, depending on the desired strength. Remove the tea infuser or bag and set the infused tea aside.
2. Make the Broth:
- In a large soup pot, heat a drizzle of oil over medium heat. Add the minced garlic and sliced ginger, sautéing until fragrant.
- Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables are slightly softened, about 5-7 minutes.
- Pour in the tea-infused water, along with the whole black peppercorns and bay leaves.
- Bring the broth to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 20-25 minutes to allow the flavors to meld.
3. Strain and Season:
- Once the broth has simmered and the vegetables are tender, remove the pot from the heat.
- Use a fine mesh strainer to strain the broth, separating the liquid from the solids. Discard the solids and return the strained broth to the pot.
4. Serve:
- Ladle the hot tea-infused broth into bowls. Garnish with fresh cilantro or green onions for a pop of color and freshness.
- Serve the tea-infused broth as a comforting and nourishing soup, perfect for any time of day.
This tea-infused broth recipe offers a unique twist on traditional broth, infusing it with the delicate flavors of your favorite tea variety. Enjoy its soothing warmth and aromatic richness as a standalone soup or use it as a base for other recipes like noodle soups or stews.