Veggie Detox Broth Recipe

Ingredients:

• 1 small to medium leek, sliced lengthwise and well cleaned (use white and light green parts)

• 2 medium carrots

• 3 stalks of celery

• 2 large or 3 medium whole cloves of garlic, crushed

• 1 very small or ½ large regular or Japanese sweet potato

• 1 cup winter squash (like butternut)

• ½ a small bunch kale or chard (or a mixture of leafy greens), leaves only

• ½ cup fresh or ¼ cup dried shitake mushrooms (or a blend of mushrooms)

• 1 handful fresh flat leaf parsley

• 1 large piece of kombu (seaweed)

• 1 or 2 inch piece of fresh ginger, skin removed and grated

• 1 or 2 inch piece of fresh turmeric, skin removed grated (or ½ tsp dried ground if fresh is not available)

• ½ teaspoon fine sea salt

• ¼ teaspoon freshly ground black pepper

• 3 quarts/12 cups filtered water

• 1 Tablespoon extra virgin olive oil for serving

Instructions:

1. Coarsely chop the vegetables into even sized pieces.

2. Place all the ingredients except for the olive oil into your slow cooker and add the water to cover. Set to 5 to 6 hours on high or 10 to 12 hours on low. (You can simmer it for longer for a more flavorful and reduced broth)

3. Alternatively, you can make it on the stovetop. In a large stock pot, cover the vegetables, herbs and spices with the water and bring to a boil. Reduce heat and simmer for 30 minutes or until the vegetables are tender.

4. Strain the broth through a fine mesh strainer and discard the solids.

5. Serve hot with a drizzle of extra virgin olive oil.

This recipe is adapted from 1. The broth is loaded with ginger, turmeric, mushrooms and vegetables, making it a great source of vitamins and minerals. It’s a good wintertime companion after a season of holiday excess and the seemingly unavoidable onslaught of runny noses and itchy throats everywhere you turn. It’s also quick to digest so it’s easy on your stomach while providing your body with much needed nutrients.

Enjoy your detox broth! 🍲