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

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