Roasted Garlic and White Pepper Broth

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, drizzle with oil and wrap in foil. Roast 40 minutes until soft.

2. Squeeze garlic into a saucepan. Add broth, leek, white pepper and thyme; simmer 20 minutes.

3. Strain for a smooth broth, gently pressing the soft garlic through the sieve. Add optional lemon.

Coach Winona’s kitchen note

A little white pepper goes a long way. Enjoy beside toast or use for potato and white bean soup.

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