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Nourishing Broth

Category: Soup

Difficulty: Easy

Prep Time: 0 hr 15 min  

Cook Time: 2 hr 0 min  

Servings: 8 Cups

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


1. Add water as needed to keep it about 2 inches over the vegetables.

2. Simmer, covered, for 2 hours or more, until the vegetables are discoloured.

3. Strain through a colander and then a fine strainer.

Keep the broth in a glass jar in the fridge and enjoy warmed up as is, with a pinch of salt, or a tablespoon of miso. You could also use the broth as a base for soups and as the liquid for cooking grains. Store broth up to 5 days in a airtight container in the fridge or freeze up to 3 months

This Broth is ideal for restoring acid-alkaline imbalance as well as sodium-potassium balance to the body. Perfect for recovery from stress and adrenal fatigue or a weekend of over-indulgence.

Interview with Dr. William Davis, Author of Wheat Belly: Is Now Yours For Free!