Description
This Vegan Tea-Infused Broth is a soothing, aromatic base made by steeping loose-leaf tea into a traditional vegetable broth. It’s delicate, comforting, and perfect on its own or as a flavorful foundation for soups and savory dishes.
Ingredients
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
Optional: drizzle of oil for sautéing
Instructions
- Bring 4 cups of water to a gentle simmer in a small pot. Add loose-leaf tea using an infuser or filter bag and steep for 3–5 minutes. Remove the tea and set the infused liquid aside.
- In a large soup pot, heat a drizzle of oil over medium heat. Add garlic and ginger, sautéing until fragrant (about 1 minute).
- Add the chopped onion, carrots, and celery. Cook until softened, about 5–7 minutes.
- Pour in the tea-infused water. Add black peppercorns and bay leaves. Bring to a gentle boil.
- Lower the heat and simmer uncovered for 20–25 minutes to let flavors meld.
- Remove from heat and strain the broth through a fine-mesh strainer. Discard solids.
- Return the strained liquid to the pot and season with salt to taste.
- Serve warm, optionally garnished with fresh herbs like cilantro or green onion.
Notes
- Use green tea for a vegetal note, black tea for deeper flavor, or herbal tea for a light aromatic base.
- Add shiitake mushrooms or kombu for an umami boost.
- For an anti-inflammatory variation, add turmeric with the ginger.
- Freeze leftovers in ice cube trays for easy future use.
- Reheat gently on the stove to preserve delicate flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmered
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 25
- Sugar: 2g
- Sodium: 50mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
