Broths are made from vegetables and/or bones slow cooked in water. The long cooking process extracts flavour and nutrients directly into the cooking water. The resulting broth is a highly nutritious drink which is an absorbable form for the body to use. Broths are ideal when detoxing or when you want to reduce digestive stress.
This slow cooked vegetable broth is rich in minerals. It has a mild, sweet flavour and may be drunk when detoxing or when you want to lower digestive stress. If you want to use a different selection of vegetables, use root vegetables and/or mushrooms but avoid cruciferous vegetables (broccoli, cauliflower, cabbage etc) as they can overpower the stock and make it taste bitter.
3 litres filtered water
1 Sweet Potato
3-4 cloves Garlic
1 inch of chopped Ginger
Strip of Kombu (or any other seaweed like 1 tsp of ground kelp)
1 cup Parsley stems (may use coriander or other herbs)
1 tsp Pepper corns (optional)
1 tsp dried nettle (optional, omit if you do not like the taste)
1 tsp dried dandelion (optional, omit if you do not like the taste)
- Chop all ingredients and add to water
- Bring to boil
- Simmer for 2-4 hours until stock is flavourful
- Remove cooked vegetables from the broth.
Cooked vegetables may be blended and added to thicken soups, stews, curries etc
Bones are rich in minerals and are ideal for making broths. Bone broths may be drunk on their own, a great way to add minerals into the diet or used to enrich soups, stews, dhals etc.