Cumin, Coriander and Cilantro Stem Broth

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. Toast cumin and coriander in a dry saucepan for 30–60 seconds, stirring until fragrant.

2. Carefully add broth, cilantro stems, shallots and garlic. Simmer 25 minutes.

3. Strain, add lime juice and scatter cilantro leaves over the portions being served.

Coach Winona’s kitchen note

Serve over cooked chickpeas and rice. Substitute parsley stems and lemon if cilantro is not to your taste.

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