Nourishing Vegetable Broth
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soups & Salads
Cuisine: Vegan, Gluten-Free, Soy-Free
Serves: 8 cups
Ingredients
  • 3 carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • 6 spears asparagus, roughly chopped
  • 1 cup shiitake mushrooms
  • 2 tomatoes, quartered
  • 1 onion, sliced
  • 1 cup parsley
  • 5 cloves garlic, peeled
  • 1" fresh ginger root, peeled
  • 1" fresh turmeric root, peeled
  • 1 bunch fresh sage
  • 1 bunch fresh thyme
  • 1 tsp. dulse granules
  • 1 tsp. kelp granules
  • 8 cups filtered water
Instructions
  1. Add all the vegetables and herbs to a large pot. Pour in the water and bring to a boil over high heat. Reduce to a simmer, cover, and simmer on low for 1 hour.
  2. After the hour is up, turn the heat off and let the broth sit for 5-10 minutes. Strain the broth into a large jar or multiple small jars and discard the veggies, or you can puree them with water for a blended soup.
  3. Store the broth in the fridge for up to 10 days or you can freeze it for up to 6 months.
Recipe by total body nourishment | lauren venosta at https://www.totalbodynourishment.com/nourishing-vegetable-broth/