Carrot, Fennel and Coriander Broth

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 bay leaf

• 8 cups water

• 1 tablespoon lemon juice, optional

• Salt to taste, optional

Method

1. Warm oil in a pot. Cook carrot, fennel and leek for 8 minutes without browning.

2. Add coriander, bay and water. Bring to a boil and reduce to a gentle simmer.

3. Cook 40 minutes, partly covered. Strain and discard spent solids.

4. Add optional lemon juice and salt to taste. Sprinkle reserved washed fennel fronds over individual servings.

Coach Winona’s kitchen note

Keep the lemon modest so the fennel remains the main flavor. Pair with cooked white beans and a slice of toasted bread.

Make it your own

Taste after simmering before adding salt. Use unsalted broth for the greatest control over seasoning; a homemade base or a store-bought option both work. Broth yields vary with pot size and evaporation. A strained broth is a meal foundation; add the suggested beans, tofu, meat or grains when you want a fuller bowl.

Cooling, storage and reheating

Cool promptly in small, shallow containers; refrigerate within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3–4 days or freeze in suitable containers with expansion space. Reheat soup and broth to a rolling boil; solid leftovers should reach 165°F. Reheat only the portion needed.

Food-safety guidance

USDA Food Safety and Inspection Service: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety