There is nothing more comforting on a snowy day than a warm, homemade vegetable broth. It's a great addition to any cleanse at lunchtime or dinnertime between smoothies. You can also use the veggie broth as a base for your soups, risottos, and for cooking your food instead of using oil or butter.
This recipe takes 10 tops minutes to prepare, and you can store it in your fridge and ladle out portions when you're ready to heat it up. You can even freeze part of the broth and save for future use.
- 4 large potatoes
- 4 stalks of celery
- 2 carrots
- 1 cup of mushrooms
- 1 red onion
- 1 head of garlic
- 1 cup of chopped parsley
- 1 tbsp of ginger (freshly grated or powder)
- 4 liters filtered water
- In a large pot of salted water, add in all the coarsely chopped vegetables and simmer on low heat for 1-2hrs.
- Strain and store the broth in mason jars.