We’ve all been there: you buy veggies with the best intentions, but they start to get old or wilted before you can finish them. When this happens to me, I know it’s time to make healing broth!
Nutrient-dense, mineral-rich broth is a staple in my home. It’s both satisfying and healing for the body. This immune supporting beverage can be sipped on throughout the day or added to recipes instead of water for added flavor and nutrients.
I make a large batch and store it in my freezer in small containers for future use. In addition to the ingredients in the recipe below, I add vegetable scraps from my freezer stored, which I’ve stored in a zip-lock bag. Options for theses scraps include onion skins, scraps from spiralizing, celery pulp from juicing, or any veggies that are starting to get old. This is a cost-effective and efficient way to use up all my fresh vegetables.
I also buy dried mushroom from Costco’s produce department, but you can use fresh mushrooms, too. I typically have mushroom stems with the the other veggie scraps I keep stored in my freezer. Kombu is a type of seaweed that I always have on hand. It can be found in the Asian section in some grocery stores, but I typically buy it at a health food market or International market. Kombu is great to add to oatmeal, soups or grains while cooking to increase nutrition. The veggies in this recipe can be adjusted to what you have on hand.
Ingredients8 cups water
1 cup dried mushroom
2 celery stalks
6 cloves garlic
1 bunch of parsley
1 inch of fresh ginger root, grated
1 tsp. dried turmeric or 1 inch fresh
1 piece kombu
DirectionsRough cut all vegetables and place in a pot. Bring to a gentle boil. Turn heat down and simmer for about an hour. Strain out veggies as all the nutrients are now in the broth. Add veggies to your compost.
Here is my video to show you how easy it is to make healing broth.