When I was getting my Master’s in Nutrition from MUIH, we were required to take cooking labs (right? How cool is that?) that taught us how to use the power of certain functional and therapeutic foods for healing. Along with bone broth, this magic mineral vegetable broth was one of the recipes we could recommend to almost anyone for healing – whether you’re just sick with a cold, or have some more serious autoimmune illness going on.
The cool thing about this recipe is that we’re going whole hog on it. Well, not literally, because there are no actual bones in this veggie broth. But you know the idea of eating “nose to tail” that’s so popular – to not waste any part of the animal, to get more bang for your buck, and to be more sustainable with the way we eat our food? Well, how about stalk to core? Sounds kind of weird, but you get the idea. Instead of just using the florets on cauliflower or broccoli, the “good” parts of the vegetable that we’re all so used to eating, why not use the whole thing?
- 4-6 carrots, unpeeled
- 1 large red or yellow onion
- 1 large handful red potatoes
- 1 large sweet potato
- 5 cloves garlic, halved
- ½ bunch fresh flat-leaf parsley
- 12 black peppercorns
- 2 bay leaves
- 1 Tbsp raw apple cider vinegar
- 1 teaspoon sea salt or himalayan pink salt
- Filtered water - enough to cover the vegetables