Layered corn tortillas, beans, vegetables, red sauce, avocado, and lime

The Broth Kitchen • Recipe 19 • IndigoKoi Wellness, LLC Sweet leek and a generous handful of dill bring a garden freshness to everyday chickpeas. Vegan brothy meal | Yield: 4 generous servings | Time: 40 minutes Ingredients • 1 tablespoon olive oil • 2 large leeks, white and light green parts, split, washed thoroughly and sliced • 6 cups unsalted vegetable broth • Two 15-ounce cans no-salt-added chickpeas, rinsed and drained • 1 bay leaf • ¼ cup chopped dill • 1 tablespoon le

The Broth Kitchen • Recipe 06 • IndigoKoi Wellness, LLC Roasted mushrooms give this plant-based broth a deep brown color and a savory finish that holds its own beneath noodles, lentils or a vegetable stew. Vegan strained broth | Yield: About 6 cups | Time: 15 minutes active; 80 minutes total Ingredients • 1 pound cremini mushrooms, cleaned and halved • 4 shallots, peeled and halved • 1 tablespoon olive oil • 2 garlic cloves, crushed • 6 thyme sprigs • 1 bay leaf • 8 cups wate

A vegetable-rich noodle bowl with bok choy, carrots, mushrooms, and glazed salmon

Deep cocoa, fragrant orange, and almond flour in a fudgy square

The Broth Kitchen • Recipe 09 • IndigoKoi Wellness, LLC A fragrant broth with citrus lift and a lingering ginger warmth. Vegan strained broth | Yield: About 5 cups | Time: 35 minutes Ingredients • 6 cups unsalted vegetable broth • 3-inch piece ginger, sliced • 2 lemongrass stalks, bruised and cut into 3-inch pieces • 4 food-grade makrut lime leaves, torn • 2 shallots, sliced • 1 tablespoon lime juice Method 1. Combine broth, ginger, lemongrass, lime leaves and shallots. Bring

The Broth Kitchen • Recipe 17 • IndigoKoi Wellness, LLC White beans stay in this bowl, giving the rosemary-scented broth substance and a creamy contrast. Vegan brothy meal | Yield: 4 generous servings | Time: 30 minutes Ingredients • 1 tablespoon olive oil • 2 shallots, chopped • 2 garlic cloves, minced • 6 cups unsalted vegetable broth • Two 15-ounce cans no-salt-added white beans, rinsed and drained • 1 small rosemary sprig • 2 cups chopped spinach • 1 tablespoon lemon juic

The Broth Kitchen • Recipe 16 • IndigoKoi Wellness, LLC Cilantro stems deserve a place in the pot: they bring a fresh herbal note to toasted cumin and coriander. Vegan strained broth | Yield: About 5 cups | Time: 35 minutes Ingredients • 1 teaspoon cumin seeds • 1 teaspoon coriander seeds • 6 cups unsalted vegetable broth • ½ cup washed cilantro stems, chopped • 2 shallots, sliced • 2 garlic cloves, crushed • 1 tablespoon lime juice • 2 tablespoons cilantro leaves Method 1. T

The Broth Kitchen • Recipe 14 • IndigoKoi Wellness, LLC Roasted pepper and tomato create a sunny broth with enough body for a handful of cooked pasta. Vegan strained broth | Yield: About 6 cups | Time: 40 minutes Ingredients • 6 cups unsalted vegetable broth • 1 cup no-salt-added canned crushed tomatoes • 1 roasted red bell pepper from a jar, drained and chopped • 1 onion, chopped • ½ cup washed basil stems • 2 garlic cloves, crushed • 2 tablespoons sliced fresh basil leaves

The Broth Kitchen • Recipe 20 • IndigoKoi Wellness, LLC Tomato and cumin give this broth a rounded warmth, with parsley bringing brightness just before serving. Vegan brothy meal | Yield: 4–6 servings | Time: 40 minutes Ingredients • 1 tablespoon olive oil • 1 onion, chopped • 2 garlic cloves, minced • 1 teaspoon ground cumin • One 14½-ounce can no-salt-added diced tomatoes • 6 cups unsalted vegetable broth • Two 15-ounce cans no-salt-added chickpeas, rinsed and drained • ¼ c

Bright citrus, warm almond, and a softly substantial crumb

Bright citrus, juicy berries, and a nutty whole-grain crumb

Roasted eggplant, rich lentil tomato filling, and a creamy cauliflower top

Colorful Mediterranean stuffed peppers filled with lentils, quinoa, herbs, lemon, tomatoes, and toasted seeds.

A warmly spiced cake with dates, walnuts, and light orange cashew frosting

Plant-based mushroom walnut kofta bowls with quinoa tabbouleh, crisp vegetables, and lemon tahini sauce.

Warm oats, fragrant pear, pecans, and gentle spice for an easy morning

The Broth Kitchen • Recipe 15 • IndigoKoi Wellness, LLC Smoked paprika and browned onions bring fireside depth to a meat-free broth. Vegan strained broth | Yield: About 5 cups | Time: 45 minutes Ingredients • 1 tablespoon olive oil • 2 onions, sliced • 2 garlic cloves, crushed • 1 teaspoon smoked sweet paprika • 1 bay leaf • 6 cups unsalted vegetable broth • 1 teaspoon sherry vinegar, optional Method 1. Cook onions in oil over medium-low heat for 15 minutes until golden. 2. A

The Broth Kitchen • Recipe 04 • IndigoKoi Wellness, LLC Lamb, toasted spices and a fresh mint finish create a broth suited to chickpeas, roasted carrots and a spoonful of fluffy couscous. Strained bone broth | Yield: About 8 cups | Time: 25 minutes active; 5½–6½ hours total Ingredients • 3 pounds lamb soup bones • 1 tablespoon olive oil • 12 cups water, plus hot water as needed • 1 onion, quartered • 2 carrots, chopped • 1 teaspoon cumin seeds • 1 teaspoon coriander seeds • 1

The Broth Kitchen • Recipe 03 • IndigoKoi Wellness, LLC A properly stored turkey carcass can become the beginning of another satisfying meal. Sage brings a familiar holiday fragrance without making the broth heavy. Strained bone broth | Yield: About 8 cups | Time: 20 minutes active; about 4 hours total Ingredients • 1 cooked turkey carcass, about 3 pounds, promptly refrigerated and used within 3–4 days or previously frozen and thawed in the refrigerator • 12 cups water, plus