Nancy's Health Talk Blog

Nourishing Vegetable Broth

Friday, October 23, 2015

This is such a healing broth! If you're under the weather, have the flu/cold, or just want to give your digestive system a break, it’s the perfect hot drink to have.


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 Nourishing Vegetable Broth

1 large handful kale
2 cups spinach
1 bunch fresh parsley
1 large onion, chopped
6 carrots, chopped
4 stalks celery, chopped
4 garlic cloves, minced
1 large sweet potato, chopped
*1 kombu strip
Fresh or dried thyme or oregano
2 bay leaves
12 cups water, or more

Place all ingredients in large pot. Add water as needed to keep it about 2 inches over the vegetables. Simmer, covered, for 2 hours or more, until vegetables are discolored. Strain through a colander and then a fine strainer.

Keep broth in a glass jar in the fridge and enjoy warmed up with a pinch of salt, or a tablespoon of miso and Shallots or as is. You can also use the broth as a base for soups and as the liquid for cooking grains.

The broth can be stored up to 5 days in an airtight container in the fridge or can be frozen up to 3 months.

Makes 8 cups or more

*Kombu is known for reducing blood cholesterol and hypertension. It is high in iodine, which is essential for thyroid functioning; iron, which helps carry oxygen to the cells; calcium, which builds bones and teeth; as well as vitamins A and C, which support eyes and immunity.

Dried kombu is a great ingredient to keep stashed in your pantry, as it is a tasty addition to soups and salads, and makes beans more digestible when added to the cooking water.

You can buy packets of dried sheets in health food and Asian food stores; kombu may appear to be pricey, but remember that a little goes a long way with seaweed, and 50g will last you months!



If you have questions or comments, please share them below!

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