This broth has the miraculous ability to be healing, cleansing, and nourishing all at the same time. It’s delicious served straight up or you can serve it with soba noodles and fresh veggies, or add it to your favorite soup or curry. The recipe is also super flexible--I encourage you to experiment with various ingredients. This is your healing broth so fill it with vegetables and herbs that you know you will enjoy!
Author Active Vegetarian
1gallon16 cups filtered water
1large onion with skinsroughly chopped
1garlic bulb (head) smashed
1cupmushroomsshiitake or cremini
1leekroughly chopped (including tops)
3carrotsroughly chopped, with skins
3parsnipsroughly chopped, with skins
2medium potatoes of any kindroughly chopped
1head celery rootroughly chopped
1head large turniproughly chopped
1/2cupseaweedwakame, kombu, nori
1 3-inchpiece of gingerroughly chopped
1thumb-sized piece of fresh turmericroughly chopped, with skins (or 1 tablespoon ground turmeric)
2teaspoonsCeltic sea salt
Thoroughly wash and clean all of the vegetables. For extra nutritional benefits, you do not need to peel any of the vegetables - especially if they are organic, but it is up to you.
Add all your ingredients including the water to a large pot. Bring to a boil, cover with lid, and gently simmer for at least 90 minutes. If you have the time then let it simmer for up to 2 hours.
Strain the liquid through a fine-mesh strainer and discard the vegetables (see below for other option).
Store broth in mason jars or airtight containers in the refrigerator for 1 week, or freeze.
You can save the vegetables you discard from the broth for another use. I will usually discard the ginger and keep the rest for a creamy Vitamix soup.Using less water gives you a more concentrated vegetable stock while using more water makes a lighter-flavoured version.Organic ingredients are ideal but you can also use conventional. Scrub the ingredients well if using conventional.