Nourishing Vegetable Broth

No matter the time of year, broth is a perfect food. It’s warming. Refreshing. Practical and easy. Plus it’s good for gut healing – a bonus!

veg broth

I usually keep a bag of vegetable scraps in the freezer in a gallon Ziploc in anticipation of making a soup like this. I’ll tell you more about this in a later post! From this bag of free discards, I can make an aromatic, nourishing broth. Though I usually add a few other super foods to it as well and truly make a knock out.

Here’s a rundown of what makes this broth aaaaah-mazing for you:

  • Onion, ginger, garlic – anti-bacterial, anti-viral, anti-inflammatory; great for illness and general immune support
  • Turmeric – anti-inflammatory, anti-bacterial; great for swollen sinuses
  • Mushrooms – high in nutrients; some varieties can even fight cancer and other ailments
  • Cilantro – removes heavy metals
  • Seaweed (dulse, kelp) – binds to and removes heavy metals; great source of iodine for healthy thyroid function
  • Various vegetables – provides a variety of different essential vitamins and minerals
  • Coconut oil – anti-bacterial, anti-viral, anti-fungal; great source of medium-chain fatty acids

The recipe for this soup is just a skeleton, so modify it as you need. Love garlic? Increase it. Dislike mushrooms? Nix them. Got some lemongrass? Leave out the parsley.

Nourishing Vegetable Broth
Adapted from Wallflower Kitchen

Yield: varies
Prep time: 10 minutes
Cook time: several hours

1 onion, unpeeled, quartered
1/2-1 head garlic, peeled
1-2 tsp ground or 1″ knob fresh sliced turmeric
2-3 tsp ground or 2″ knob fresh sliced ginger
1-2 birds eye Thai chili peppers
1 bunch fresh cilantro
2-3 large handfuls mixed vegetable scraps (carrots, parsnips, leeks, onions, celery, zucchini, sweet potato, white potato, parsley or cilantro stems, etc.)
1 handful leafy greens, including cabbage leaves (purple works too!), spinach, chard, etc.
5-6 fresh or dried mushrooms
1 sheet dried kelp or dulse
1 Tbsp coconut oil
12-16 cups filtered water
sea salt, to taste

1. Wash all ingredients. Place in large stock pot. Add enough water to submerge vegetables.
2. Simmer several hours, until broth takes on a rich color and reduces.
3. Strain broth, pressing on vegetables to release liquid. If desired, add more water to the vegetables and make a second, weaker batch.
4. Allow to cool and refrigerate or freeze. Sip straight, use as a soup base, or substitute for water in dishes such as rice, sauteed vegetables, and pasta

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