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Rainbow Vegetable Broth

by Vivian Fleitstra on December 23, 2014

Each Saturday I go to the local  CSA to select my fresh produce.  When I get home I wash, cut, chop, freeze or bag the my fresh fruit and vegetables for the week.   I decided I wanted to use the left over greens, vegetables and make my own vegetable broth.  You can use whatever left over vegetable peels, greens, tops that you normally toss away and put them into this recipe.

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This is an alkalizing broth that lifts energy levels by balancing the body’s pH and fluid levels.  Using vegetables in season assures a broad range of essential nutrients.  Drink on its own at any time of day, or use as a base for stock for any recipe that calls for vegetable soup.  I freeze the extra and use it for a base for soup, grains and gravies.  Broths like this are excellent if you are recovering from the flu or illness, and will fortify you against illness if you include them in your daily diet.

Here is a recipe that helps combat fatigue and helps strengthen the immune system.

What you need:

  • 1/2 leek, chopped
  • 2 celery stick with leaves, chopped
  • 2 carrots, chopped (you can include the greens too)
  • 1 potato with skin, chopped (do not peel)  You can also use a sweet potato instead.
  • 2 turnip or 2 parsnips, chopped.
  • 1 sprig of parsley (more if you like it)
  • 2-3 sprigs of fresh thyme
  • 2-3 sprigs of fresh sage
  • 1 tsp coriander
  • 3-1/2 cups of mineral or filtered water

What to do:

1.  Place all ingredients in a large saucepan, add filtered or mineral water, and bring to a boil.  Cover and simmer 1-1/2 – 2 hours over low heat.  I like to add Himalayan salt and pepper too.

2.  Remove the pan from the heat and strain the liquid.  Discard the vegetables.  Pour the hot broth into a heatproof resealable container, allow to cool, and seal.  You can store in freezer a for later use or drink glassful of the broth throughout the day.

3.  Discard leftover cooked vegetables and greens into your compost to be used in the your garden in the Spring.

 

Vivian Fleitstra

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