Vegan Tea-Infused Broth

I’ve discovered a wonderful vegan broth that infuses the delicate aroma of tea into a comforting, vegetable-rich base—perfect as a standalone soup or as a flavorful foundation for other dishes.

Why I’ll Love This Recipe

I love how the subtle flavors of my favorite tea weave through a classic vegetable broth—adding aromatic depth without overpowering the gentleness of garlic, ginger, and other savory ingredients. It’s versatile, soothing, and elegantly simple.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 cups water

• 2 tablespoons loose-leaf tea (green, black, or herbal)

• 2 cloves garlic, minced

• 1-inch piece of ginger, thinly sliced

• 1 onion, chopped

• 2 carrots, chopped

• 2 celery stalks, chopped

• 1 teaspoon whole black peppercorns

• 2 bay leaves

• Salt to taste

Directions

I follow these steps to make the broth:

1. Prepare the Tea Infusion:

   • I bring 4 cups of water to a gentle simmer in a small pot.

   • I steep the loose-leaf tea (in an infuser or filter bag) for 3–5 minutes, then remove it and set the infused tea aside.

2. Make the Broth:

   • In a larger soup pot, I heat a drizzle of oil over medium heat and sauté the garlic and ginger until fragrant.

   • I add the chopped onion, carrots, and celery and cook until they soften (about 5–7 minutes).

   • Then I pour in the tea-infused water along with the peppercorns and bay leaves.

   • I bring everything to a gentle boil, then lower the heat and let it simmer uncovered for about 20–25 minutes to let the flavors meld.

3. Strain and Season:

   • Once the vegetables are tender, I remove the pot from heat, strain the broth through a fine-mesh strainer, and discard the solids.

   • I return the strained liquid to the pot and season it with salt to taste.

4. Serve:

   • I ladle the hot broth into bowls and often top it with fresh cilantro or green onions for a burst of freshness.

Servings And Timing

• Servings: about 4 small bowls (each around 1 cup)

• Prep time: ~10 minutes (chopping vegetables, prepping tea)

• Cook time: ~25–30 minutes including simmering

Variations

I’ve experimented with these creative twists:

• Use herbal tea like chamomile or rosemary for a lighter, aromatic profile.

• Try green tea for a brighter, vegetal note, or black tea for more depth.

• Add shiitake mushrooms or kombu for an umami boost, especially if I’m shaping this into a base for noodle soups.

• Include ginger and turmeric for a warming, anti-inflammatory twist.

Storage/Reheating

• I store the broth in a sealed container in the refrigerator for up to 4–5 days.

• When reheating, I gently warm it on the stove rather than using the microwave to preserve the delicate flavors.

• I also freeze leftover broth in ice cube trays—perfect for adding small amounts to future recipes.

FAQs

1. How Can I Intensify The Tea Flavor?

I’d steep the tea a bit longer—up to 5 minutes—or use a stronger tea variety, like a bold black tea or concentrated herbal blend. Just taste and adjust so it doesn’t become bitter.

2. Can I Make This In A Pressure Cooker?

Absolutely—I’d reduce simmer time to about 10–15 minutes under pressure, though I’d still steep the tea separately to prevent over-extraction.

3. Is This Broth Gluten-Free?

Yes—I use gluten-free tea and vegetables only, making this broth naturally gluten-free and vegan.

4. Can I Reuse The Vegetables Or Tea Leaves?

I don’t reuse the tea leaves—they’ve given all their flavor. The vegetables could be repurposed in stews or blended soups, though they’ll be pretty soft after simmering.

5. Is There A Good Substitution For Bay Leaves?

If I’m out of bay leaves, I sometimes use a small sprig of thyme or a pinch of dried oregano—they bring a bit of herbaceous warmth.

Conclusion

I’ve come to love this vegan tea-infused broth as a gentle, aromatic twist on the usual. The enchantment of tea elevates a simple vegetable base into something memorable, nourishing, and versatile—be it on its own, or as part of another dish.