About the Recipe
This Savory Vegetable Broth is a nutrient-packed, homemade alternative to store-bought broths, offering rich flavors and a natural boost of goodness. Whether you’re looking to add depth to your soups, stews, or simply need a comforting and hydrating option, this broth has you covered. With ingredients like sweet potatoes, garlic, and kombu, it's filled with vitamins, minerals, and anti-inflammatory benefits. Perfect for those looking for a gentle, soothing recipe that supports hydration—especially during times when staying hydrated is challenging, like during cancer treatment.
Ingredients
2 carrots, chopped into 3 inch pieces
½ onions, cut into chunks
2 stalks celery, cut into 3 inch pieces
1 Japanese sweet potatoes, quartered
1 garnet yam, quartered
3 cloves garlic, halved
¼ bunch flat-leaf parsley
4 mushrooms
1 stem thyme
3 inch piece of turmeric root
1 (4-inch) strip of kombu
4 black peppercorns
1 bay leaves
8 cups water
½ teaspoon sea salt
Preparation
Rinse all of the vegetables well, including the kombu. In a large stockpot, combine the carrots, onions, celery, sweet potato, yam, garlic, parsley, kombu, peppercorns, and bay leaves. Fill the pot with the water to 2 inches below the rim, cover, and bring to a boil.
Remove the lid, decrease the heat to low, and simmer, uncovered, for at least 2 hours. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted.
Strain the broth through a large, coarse-mesh sieve (remember to use a heat-resistant container underneath), then add salt to taste.
Let cool to room temperature before refrigerating or freezing.
