Make this veggie broth and keep on hand to add to soups, stews and my recipes for cold & flu prevention. The base uses a variety of savory ingredients, and is worth the wait. Let the broth deepen in flavor in a simmering pot on the stove or a crock pot overnight.

Ingredients:

• 1 T Avocado or Coconut oil

• 9-10 c spring water

• 1 medium onion with skins chopped

• 1 head of garlic-with skins (i like to roast the whole bulb first)

• 1-t raw turmeric root

• 1-t freshly grated ginger

• 4 medium carrots- with skins

• 4 stalks of celery

• 2 c greens- kale, collards, dandelion

• 1/2 bulb fennel

• 1/2 parsley

• 2 bay leaves

• 1 strip kombu- find it here-Kombu

• 1 t braggs apple cider vinegar

• 1 t braggs liquid amino’s

• pinch of pepper

• 3-4 t nutritional yeast

  Instructions:

  1. Heat a large pot over medium heat. Once hot, add oil, onion, garlic, turmeric root, carrots, celery and fennel

  2. Stir and Season with pepper

  3. Saute for 5 min or until softened and slightly browned

  4. add liquids, greens, parsley, bay leaf, kombu strip and bring to a boil

  5. once boiling, reduce to a simmer, add nutritional yeast.

  6. Cover with lid, leaving a small opening to release steam

  7. Continue cooking for at least 2 hours- preferably all day

  8. if broth is to desired taste, let cool and strain into another pot.

  9. divide between glass mason jars- do not put lids on until completely cool

  10. refrigerate up to 5 days or freezer for one month