Vegetable Broth

By draingal

Ingredients

• 1 large onion, chopped
• 2 carrots, sliced
• 1 cup of winter squash cut into large cubes
• 1 cup of root vegetables: any of the following: turnips,
• parsnips, and rutabagas for sweetness
• 2 cups of chopped greens: any of the following: kale, parsley, beet greens, collard greens, chard, dandelion,
• 2 celery stalks
• 1/2 cup of cabbage
• 4 1/2-inch slices of fresh ginger
• 2 cloves of whole garlic (not chopped or crushed)
• Sea salt, to taste

Preparation

Step 1

Add all the ingredients at once and place on a low boil for approximately 60 minutes. It may take a little longer. Simply continue to boil to taste.
Cool, strain (throw out the cooked vegetables), and store in a large, tightly-sealed glass container in the fridge.
Heat gently and drink up to 3-4 cups a day.
Makes: 2 quarts or 8 cups Prep time: 30 minutes
Cook time: 60 minutes