Veggie Broth for Early Winter

Plant Based Vegetable Broth

(A Simple, Seasonal Recipe for Winter & Digestion)

In Ayurveda, a warm, spiced vegetable broth is considered liquid gold for the digestive fire (agni), especially during colder months when Vata is high and Ojas (vital immunity) can easily become depleted. This broth is light yet deeply nourishing, easy to digest, and can be adapted for all three doshas. Just FYI--I was making it for a friend and wanted to keep it simple with easy to find ingredients in the pantry. I also used Miso, which is not exactly Ayurvedic however, who said that Ayurveda means Indian cooking. Any "taste" or rasa can be adopted towards Ayurveda.

Plant Based Vegetarian Broth with Ayurvedic Spices

Why this warming broth works in Ayurveda

• A mix of vegetables customized for warming so good for both Kapha (in small amounts) and Vata.

• Supports Winter Agni with digestive spices (dill, ginger, cumin, turmeric)

• Detoxifies gently (great for the start of a kitchari cleanse)

• Calms Vata with warmth and oil

• Reduces Vata with ghee, asofoetida and umami (salty) taste of miso ( I love using miso for it is a perfect umami salty taste to pacify vata)

• Reduces Kapha with pungent and bitter tastes
  

Basic Tridoshic Ayurvedic Vegetable Broth

(Makes ≈ 4 cups | Ready in 30 minutes)

Plant Based Veggie Broth

Ingredients

• 1 Tbsp ghee (1 tsp sunflower oil for Kapha)

• 1 tsp cumin powder (Freshly ground if possible)

• Dill fresh

• 1-inch piece fresh ginger, minced or grated

• ½-inch piece fresh turmeric, minced (or ½ tsp dried)

• 4-5 cups filtered water

• ½ tsp Himalayan pink salt or sea salt

• Freshly ground black pepper

• 1.5 tsp organic miso

• pinch of asofoetida (optional)

  1 Cup vegetables (you can choose the ones I have, or your own)
  

• 1 small sweet pepper

• 2-3 pieces of white mushroom

• 1 small potato (peeled or unpeeled)

• 1/2 cup chopped greens (choose any-kale, spinach, chard, or collards)

• 1/2 small zucchini or yellow squash

• 1/4 cup cauliflower
  

  
  

Step by Step Method to make your Plant Based Veggie Winter Broth

1. Warm the ghee/oil in a large pot over medium heat.

2. Add turmeric, asofetida and dill. sauté 20 seconds

3. Toss in all the vegetables (except the leafy greens. Stir for 2–3 minutes.

4. Pour in water and add the kombu strip. Bring to a boil, then lower to a gentle simmer.

5. Add fresh ginger and turmeric

6. Add chopped leafy greens in the last 5 minutes.

7. Turn off heat and filter out all the vegetables that can be used for soup, dal or other prep

8. Add salt and black pepper (salt added at the end preserves minerals).

9. Let sit 5–10 minutes.

   
   

How to use the Veggie Broth

• Sip 1–2 cups warm throughout the day (especially powerful first thing in the morning on an empty stomach).

• Use as a base for kitchari or soup or use as is.

• Alternatively, cook your basmati rice in this broth.

• Drink during a mono-fast or gentle cleanse (3–7 days of broth + kitchari is classic).

Storage Keeps 4–5 days in the fridge or freeze in glass jars (leave headspace) for up to 3 months.

This broth is my go-to every winter and whenever I feel a cold coming on. It’s simple, costs almost nothing, and makes the house smell amazing, and genuinely resets digestion and immunity.

Wishing you warmth and strong Ojas this season! ♡

Let me know in the comments if you’d like a Kapha-reducing, Pitta-cooling, or purely Vata-pacifying variation!