The Broth Kitchen • Recipe 18 • IndigoKoi Wellness, LLC Golden broth gathers chickpeas and tender spinach into a generous bowl that still feels light on the spoon. Vegan brothy meal | Yield: 4 generous servings | Time: 35 minutes Ingredients • 1 tablespoon olive oil • 1 onion, chopped • 1 tablespoon grated fresh ginger • ½ teaspoon ground turmeric • ½ teaspoon ground cumin • 6 cups unsalted vegetable broth • Two 15-ounce cans no-salt-added chickpeas, rinsed and drained • 3 cu

The Broth Kitchen • Recipe 12 • IndigoKoi Wellness, LLC Roasting turns garlic mellow and rounded, giving this simple broth a soft savory finish. Vegan strained broth | Yield: About 5 cups | Time: 75 minutes Ingredients • 2 whole garlic heads • 1 teaspoon olive oil • 6 cups unsalted vegetable broth • 1 leek, washed and sliced • ¼ teaspoon ground white pepper • 4 thyme sprigs • 1 tablespoon lemon juice, optional Method 1. Heat oven to 400°F. Slice the tops from garlic heads, dr

The Broth Kitchen • Recipe 24 • IndigoKoi Wellness, LLC A modest amount of coconut milk softens the edges of ginger and lemongrass in this fragrant bowl. Vegan brothy meal | Yield: 4 servings | Time: 30 minutes Ingredients • 4 cups unsalted vegetable broth • One 13½-ounce can light coconut milk • 2 lemongrass stalks, bruised and cut into large pieces • 2-inch piece ginger, sliced • 8 ounces firm tofu, cubed • 2 cups sliced bok choy • 1 tablespoon lime juice • 2 tablespoons ci

The Broth Kitchen • Recipe 28 • IndigoKoi Wellness, LLC Sweet peas and mint meet a light onion note from edible chive blossoms in a spring-green broth. Vegan light blended broth | Yield: About 5 cups | Time: 25 minutes Ingredients • 1 teaspoon olive oil • 1 shallot, sliced • 5 cups unsalted vegetable broth • 1 cup frozen peas • 2 tablespoons fresh mint leaves • 1 tablespoon lemon juice • 1 teaspoon washed edible chive florets, optional Method 1. Soften shallot in oil for 4 mi

The Broth Kitchen • Recipe 26 • IndigoKoi Wellness, LLC A ready-made unsalted chicken broth can become a complete pot of comfort with fresh ginger, cooked chicken and rice. Chicken brothy meal | Yield: 4 servings | Time: 25 minutes Ingredients • 6 cups unsalted chicken broth • 1 tablespoon grated ginger • 1 garlic clove, minced • 2 cups cooked shredded chicken, safely stored • 1½ cups cooked rice, safely stored • 2 cups chopped bok choy • 4 scallions, sliced • 1 teaspoon redu

The Broth Kitchen • Recipe 30 • IndigoKoi Wellness, LLC Tender zucchini and lemon thyme make a delicate bowl, finished with the peppery accent of a few edible nasturtium petals. Vegan brothy bowl | Yield: 4 light servings | Time: 30 minutes Ingredients • 1 teaspoon olive oil • 2 shallots, thinly sliced • 6 cups unsalted vegetable broth • 2 small zucchini, thinly sliced • 4 lemon-thyme sprigs, or regular thyme • 1 tablespoon lemon juice • 4 small food-grade nasturtium flowers

The Broth Kitchen • Recipe 21 • IndigoKoi Wellness, LLC Saffron and sweet pepper make a fragrant chickpea bowl with a golden-red broth. Vegan brothy meal | Yield: 4 generous servings | Time: 40 minutes Ingredients • 1 tablespoon olive oil • 2 shallots, chopped • 1 red bell pepper, thinly sliced • ½ teaspoon smoked sweet paprika • 6 cups unsalted vegetable broth • Two 15-ounce cans no-salt-added chickpeas, rinsed and drained • ⅛ teaspoon saffron threads • 2 tablespoons chopped

The Broth Kitchen • Recipe 27 • IndigoKoi Wellness, LLC Mushrooms and barley give roasted beef broth a satisfying chew, while leeks soften into the spoonful. Beef brothy meal | Yield: 4 servings | Time: 60 minutes Ingredients • 1 tablespoon olive oil • 1 leek, thoroughly washed and sliced • 8 ounces cremini mushrooms, sliced • 6 cups unsalted beef broth • ½ cup dry pearl barley, rinsed • 3 thyme sprigs • ¼ teaspoon black pepper • 2 tablespoons chopped parsley Method 1. Cook l

The Broth Kitchen • Recipe 23 • IndigoKoi Wellness, LLC Tender mushrooms and scallions turn a ginger-scented broth into an easy starting point for a noodle supper. Vegan brothy meal | Yield: 4 servings | Time: 30 minutes Ingredients • 1 tablespoon neutral cooking oil • 8 ounces shiitake mushrooms, tough stems removed, caps sliced • 1 tablespoon grated ginger • 6 cups unsalted vegetable broth • 8 ounces firm tofu, cubed • 4 scallions, thinly sliced • 1–2 teaspoons reduced-sodi

The Broth Kitchen • Recipe 22 • IndigoKoi Wellness, LLC A little cinnamon rounds out carrot sweetness while fresh mint keeps the finish lively. Vegan brothy meal | Yield: 4 generous servings | Time: 45 minutes Ingredients • 1 tablespoon olive oil • 1 onion, chopped • 3 carrots, cut into thin half-moons • ½ teaspoon ground cumin • One 2-inch cinnamon stick • 6 cups unsalted vegetable broth • Two 15-ounce cans no-salt-added chickpeas, rinsed and drained • 2 tablespoons chopped

The Broth Kitchen • Recipe 05 • IndigoKoi Wellness, LLC Leek greens, parsley stems and a few everyday vegetables build a useful broth with a clean, rounded flavor. This is a good first recipe when you want homemade broth without a long afternoon at the stove. Vegan strained broth | Yield: About 6 cups | Time: 15 minutes active; 65 minutes total Ingredients • 1 tablespoon olive oil • 1 onion, chopped • 1 leek, including clean tender green parts, sliced and thoroughly washed •

The Broth Kitchen • Recipe 02 • IndigoKoi Wellness, LLC Roasted shallots and browned bones create a deep, savory base with enough character for mushrooms, barley or a slow-cooked stew. Strained bone broth | Yield: About 8 cups | Time: 25 minutes active; 7–9 hours total Ingredients • 4 pounds beef soup bones, a mixture of joints and meaty bones • 4 shallots, peeled and halved • 2 carrots, chopped • 1 tablespoon olive oil • 14 cups water, plus hot water as needed • 2 celery sta

The Broth Kitchen • Recipe 11 • IndigoKoi Wellness, LLC Aromatic whole spices give this vegetable broth a warm, layered fragrance for noodle bowls. Vegan strained broth | Yield: About 5 cups | Time: 40 minutes Ingredients • 6 cups unsalted vegetable broth • 1 large onion, peeled and halved • 2-inch piece ginger, sliced • 1 whole culinary Chinese star anise • 1 small cinnamon stick, about 2 inches • ½ teaspoon coriander seeds • 1 teaspoon reduced-sodium tamari, optional Method

The Broth Kitchen • Recipe 08 • IndigoKoi Wellness, LLC Carrot sweetness and fennel’s delicate anise flavor make a bright broth for spring vegetables, white beans or a simple bowl of rice. Vegan strained broth | Yield: About 6 cups | Time: 15 minutes active; 65 minutes total Ingredients • 1 tablespoon olive oil • 4 carrots, chopped • 1 fennel bulb, chopped; reserve 2 tablespoons fronds • 1 leek, washed thoroughly and sliced • 1 teaspoon coriander seeds, lightly crushed • 1 ba

The Broth Kitchen • Recipe 10 • IndigoKoi Wellness, LLC Earthy turmeric meets ginger and a restrained touch of cardamom in a vividly golden cup. Vegan strained broth | Yield: About 5 cups | Time: 30 minutes Ingredients • 6 cups unsalted vegetable broth • 2-inch piece ginger, sliced • ½ teaspoon ground turmeric • 3 green cardamom pods, lightly crushed • 1 shallot, sliced • ¼ teaspoon black pepper • 1 tablespoon lemon juice Method 1. Combine everything except lemon juice in a s

The Broth Kitchen • Recipe 07 • IndigoKoi Wellness, LLC Patiently browned onions turn a short ingredient list into a richly colored broth. The key is a deep golden color with no burned edges. Vegan strained broth | Yield: About 6 cups | Time: 25 minutes active; 80 minutes total Ingredients • 3 large yellow onions, peeled and thinly sliced • 2 tablespoons olive oil • 2 shallots, sliced • 2 garlic cloves, crushed • 1 bay leaf • ½ teaspoon black peppercorns • 8 cups water • 1 te

The Broth Kitchen • Recipe 01 • IndigoKoi Wellness, LLC Ginger lends a quiet warmth while leek and thyme give this golden broth the familiar fragrance of a well-used kitchen. Make it on a day when you can stay nearby, then portion it for the meals ahead. Strained bone broth | Yield: About 8 cups | Time: 20 minutes active; 4½–5½ hours total Ingredients • 3 pounds chicken backs and wings, fully thawed • 12 cups water, plus hot water as needed • 1 large leek, split, thoroughly w

The Broth Kitchen • Recipe 25 • IndigoKoi Wellness, LLC Thin ribbons of collards settle into a smoky broth with white beans, bringing a familiar pot-of-greens comfort to the table. Vegan brothy meal | Yield: 4 generous servings | Time: 50 minutes Ingredients • 1 tablespoon olive oil • 1 onion, chopped • 2 garlic cloves, minced • ½ teaspoon smoked sweet paprika • 6 cups unsalted vegetable broth • 4 cups collard leaves, tough stems removed, thinly sliced • Two 15-ounce cans no-

The Broth Kitchen • Recipe 29 • IndigoKoi Wellness, LLC Edible calendula petals bring a gentle floral accent to carrot and ginger broth, with the ginger doing most of the aromatic work. Vegan strained broth | Yield: About 5 cups | Time: 40 minutes Ingredients • 6 cups unsalted vegetable broth • 3 carrots, thinly sliced • 2-inch piece ginger, sliced • 1 leek, thoroughly washed and sliced • 1 teaspoon dried culinary calendula petals (Calendula officinalis) • 1 tablespoon lemon

The Broth Kitchen • Recipe 13 • IndigoKoi Wellness, LLC A small pinch of saffron brings color and fragrance to a broth brightened with orange peel. Vegan strained broth | Yield: About 5 cups | Time: 35 minutes Ingredients • 6 cups unsalted vegetable broth • 1 fennel bulb, thinly sliced • 2 shallots, sliced • 1 small pinch saffron threads, about ⅛ teaspoon • Two 2-inch strips washed orange peel, with minimal white pith • 1 bay leaf • 1 tablespoon orange juice Method 1. Combine