This vegetable broth is a great way to increase your consumption of vitamins and minerals. It is less savory than the mushroom broth. The finished broth has a light flavor and will gladly accept any vegetables you add to make soup.
Here too remember the ingredient list is a suggestion. Vegetables can be add and taken away depending on what you have on hand.
5 large onions quartered
3 carrots washed and quartered
12 stalks celery washed and halved
1 bulb of fennel roughly chopped
2 sweet potatoes quartered
1 leek washed and chopped (cut leek lengthwise and wash all layers)
1 head garlic cut in half crossways
5 bay leaves
1 tablespoon black peppercorns
1 teaspoon dried thyme
1/1 bunch parsley
1 14.5 oz can diced tomatoes - no sugar added
Add all the ingredients into a stock pot. Cover with cold water so that water level is 2 inches above ingredients. Simmer for 2-3 hours.
Once done, remove solids and strain the liquid through a fine mesh strainer. You can then season with salt and pepper if desired. Sipping on the broth is a wonderful way to warm your body, hydrate, and nourish yourself with micronutrients that help your body manage stress, rebuild, and ward off illness. It is also a great soup base.
This broth can be frozen for 6 months. In the refrigerator, it can be stored for 5 days.
Julia Erickson, the founder of Aphrodite Project, is a wellness authority who uses food, meditation, and movement to create extraordinary health and wellness. Julia's practice is focused on helping women thrive and heal from chronic disease. She is also mother of seven.