Smoky Paprika Broth with Onion and Bay

The Broth Kitchen • Recipe 15 • IndigoKoi Wellness, LLC

Smoked paprika and browned onions bring fireside depth to a meat-free broth.

Vegan strained broth | Yield: About 5 cups | Time: 45 minutes

Ingredients

• 1 tablespoon olive oil

• 2 onions, sliced

• 2 garlic cloves, crushed

• 1 teaspoon smoked sweet paprika

• 1 bay leaf

• 6 cups unsalted vegetable broth

• 1 teaspoon sherry vinegar, optional

Method

1. Cook onions in oil over medium-low heat for 15 minutes until golden.

2. Add garlic and paprika, stir for 20 seconds, then immediately add broth and bay.

3. Simmer 20 minutes. Strain and finish with optional sherry vinegar.

Coach Winona’s kitchen note

Use sweet smoked paprika unless you specifically want heat. The broth works beautifully with cooked beans and cabbage.

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