Garlic Broth

This broth can be substituted for vegetable broth.  It would be a good broth for the cold and flu season, as well.

3 small heads (not cloves)  garlic
1 tablespoon olive oil
coarsely ground sea salt, to taste
freshly ground black pepper, to taste
9 cups water

Peel and slice the garlic cloves.  In a medium saucepan, heat the oil over really low heat. Stir in the garlic cloves and cook, until the outside of the garlic is translucent and cloves are soft, but don’t let them get brown.

Pour in water and simmer uncovered for 40 minutes. Turn off heat and let the mixture infuse for as long as you want.  I usually make mine at night and let it sit overnight.   Strain and use in place of vegetable broth or chicken broth.

One Response to “Garlic Broth”

  1. Andrea Says:

    Love this! You’ve got my wheels spinning with the possibilities! Thanks!

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