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How to Make Golden Broth
Today, I am sharing How to Make Golden Broth. This recipe gives you a delicious vegetarian option to replace chicken broth in recipes.
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Vegetarian or Meatless Monday
If you are a vegetarian or just looking for some variety when preparing your Meatless Monday meals, Golden Broth gives you a delicious option to use in place of a meat-based broth or bone broth ingredient in your recipes. And you will be impressed with how close to chicken broth or chicken bone broth this Golden Broth recipe tastes!
Golden Broth Soothes Digestion
The original Golden Broth recipe was developed by Laurel Robertson and is in her cookbook, The New Laurel’s Kitchen. I highly recommend her book to vegetarians or anyone looking for nutritious meatless recipes. Her cookbook is a classic!
In the original recipe, Laurel recommends using yellow split peas, but I replaced that ingredient with yellow mung dal because it is exceptionally healing to the digestive tract. (As shown in the image, yellow mung dal looks like a small yellow split pea.) This healing feature helps if you’ve overindulged and your body needs a mild broth that does not overtax your digestion.
Make a Clear or Creamy Golden Broth
When it comes to making Golden Broth, you can create one of two broth types:
- Clear broth – You can make a clarified broth by straining out the solids.
- Creamy broth – You can make a creamy broth by puréeing the liquid and the solids together. This type of broth makes an excellent base for cream soups.
Golden Broth Scraps – Don’t Throw Them Out!
If you decided to strain out the solids from your Golden Broth to create a clear broth, don’t throw out those strained solids!
As a traditional foods cook, you’ll want to create a broth or bone broth scrap bag to keep in your freezer. The strained contents of your Golden Broth still has plenty of nutrition left, so you’ll want to add it to your scrap bag. The next time you’re preparing to make a broth or bone broth, you’ll add the contents of the scrap bag to your stockpot.
How to Make an Alternative Green Broth
If you like the idea of making more vegetarian broths, you have to try making a Green Broth. As Laurel mentions in her cookbook, all you need to do is swap out the yellow split peas in the Golden Broth recipe and replace them with green split peas.
By using green split peas, you’ve created a tasty broth that is perfectly suited to vegetable soups and to soups made with fresh greens.
More Yellow Mung Dal Recipes
In my Golden Broth, I used yellow mung dal in place of the yellow split peas called for in the original recipe. I made this swap because mung dal is very easy to digest, which makes it especially healing to the digestive system.
If you made your Golden Broth with yellow mung dal and have some of this ingredient leftover, be sure to try the recipe below for Kitchari. This tasty porridge is perfect to enjoy after overeating when you need to rest and reset your digestive system.
And for a behind-the-scenes look at my making Kitchari video, I made a special video for members of the Traditional Foods Kitchen Academy, who we call Kitchen Pioneers. (You can learn more about my optional YouTube membership community, including members-only videos and exclusive perks.)
More Turmeric Recipes
This Golden Broth recipe includes turmeric. For more recipes with this immune-boosting ingredient, watch the following videos.
More Vegetarian Recipes
If you are looking for more vegetarian recipes, check out the videos below where I share two flavorful versions of a mineral-rich broth.
And if you would like to learn how to make a vegetable bouillon, as well as how to dehydrate it (with no special equipment) to make it shelf-stable, watch the videos below:
Shelf-Stable Foods in the Four Corners Pantry
Shelf-Stable foods, like dehydrated vegetable bouillon, are an essential part of your Four Corners Pantry. Get your free “How to Stock Your Essential Traditional Foods Four-Corners Pantry” eBook to learn more about these types of foods. I created this free 36-page pantry list to help you with ideas for stocking your working pantry, refrigerator, freezer, and extended pantry (also known as your Prepper Pantry).
More Broth Recipes
And for those of you who are not vegetarians, here are a variety of bone broths you can make. These broth recipes are easy to make and are packed full of nutrition!
- Tip: If you’re new to bone broths, try making a chicken bone broth since it’s the easiest of the bone broth recipes to get started with.
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- 2 tbsp Olive oil You can substitute other fat, including butter, ghee, or coconut oil. Avoid highly processed vegetable oils.
- 1 Yellow onion, chopped with skins on White onion can be substituted.
- 1 Clove garlic, minced with skins on More can be added if you wish a stronger garlic flavor.
- 1/2 tsp Ground turmeric
- 1/2 cup Yellow split peas or yellow mung dal
- 2 quarts Water
- Warm the olive oil in a medium soup pot on a stove burner set to medium heat. Add the onions and sauté until the onions are soft and translucent. This process takes approximately 5 minutes.
- Add the garlic and sauté until fragrant. This process takes about 1 minute.
- Add turmeric and stir well to coat the onions and garlic before sautéing. This process takes around 1 minute.
- Add the yellow split peas or yellow mung dal to the soup pot. Stir the contents well with the other ingredients.
- Add water to the soup pot and stir well. Bring the contents of the soup pot up to a boil. Cover the soup pot, turn the heat down to the low setting, and simmer for 30 minutes.
- After 30 minutes, turn the heat off. Transfer the soup pot from the stove burner to a heatproof surface.
- Strain out the solids from the broth. (See video.)
- As an alternative to straining out the solids, you can purée the broth with the solids to create a creamy golden broth that you can use as a base for cream soups.
- The broth is ready to use. Alternatively, you can store the broth in the refrigerator for 3-4 days or in the freezer for 2 months.
Shop for items used in this blog post or video
Favorite Kitchen Supplies
- Favorite Aprons
- Yellow Split Peas
- Yellow Mung Dal
- Ground Turmeric
- Coarse Sea Salt
- 10-Piece Glass Bowl Set
- 4-Quart Soup Pot
- Large Measuring Cup
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**Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.