Saffron, Fennel and Orange Broth

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 broth, fennel, shallots and bay. Bring to a boil and simmer 20 minutes.

2. Add saffron and orange peel; simmer 5 minutes more.

3. Strain and stir in orange juice. Taste before adding salt.

Coach Winona’s kitchen note

Pair with white beans and rice, or use as a poaching liquid for a separate seafood dish.

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