What do you do with leftover cilantro stems? How about making a delicious vegetable broth? Just toss cilantro stems, garlic, and water into a pot — and 15 minutes later you can be sipping a light and delicious Cilantro Garlic Broth! And of course, you can use this broth to make many different soups and smoothies, including this delicious Cucumber Avocado Cilantro creation.
- Cilantro stems from 2 bunches of fresh cilantro (or 1 bunch of fresh cilantro — leaves and stems)
- 4 – 5 garlic cloves (cut large cloves in half)
- 4 – 5 cups filtered cold water
- Place the cilantro stems, garlic cloves , and water into a pot. (Note: After putting up this post, I realized it would have been better to not cook the garlic at all, and simply purée it when puréeing the contents of the pot. The reason for this is explained under Ingredient Notes below.)
- Heat to boiling. Cover and boil gently for 1 – 2 minutes.
- If you did not add the garlic to the pot earlier (as explained in the Note above, then wait for the liquid in the pot to cool down and come to room temperature. Then add the garlic to the pot and using an immersion hand blender purée the contents of the pot.
- Refrigerate the broth in glass containers. It keeps for a about a week!
- Mason Jars are great for storing broth — especially these Mason jars which are safe for the freezer.
- Cilantro stems – If you love this broth as I do, then suddenly you’ll find yourself with extra cilantro! So what can you make with the extra cilantro? My favorite recipe is Cilantro Chutney (a pesto). It’s amazing!
- Garlic – In this recipe, I cut the large cloves of garlic in half, as shown in photo. But later, I remembered that there’s a better way to treat garlic in order to maximize garlic’s anti-cancer properties. So next time, after cooking the cilantro, I’m going to let the cilantro broth cool down in the pot and then when it’s cooled to room temperature, I will add the raw garlic to the pot. and purée the garlic along with the cilantro, as explained in the recipe Steps. The process of puréeing the garlic and not heating it, maximizes the garlic’s anti-cancer potency! Then when this broth is used to make soup, I’ll heat this broth but only briefly.
Recipes made with this broth
- I’ll post some recipes using this broth soon! And sorry about not posting recipes with chicken broth yet. It is finally spring here and I just had to cook up something green and spring-like instead.
- The inspiration for this broth came from the recipe, Cilantro Inspired Broth (from the blog, From Garden to Soup Bowl). Thank you Nellie!
Enjoy and be healthy!