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Gut-Friendly Vegetable Broth

Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 cups
Calories: 20
Ingredients Method

Ingredients
  

  • 2 large carrots chopped, about 2 cups
  • 2 stalks celery chopped, about 1 cup (or 4 oz celery root)
  • 2 cups diced butternut squash about 10–12 oz
  • 2 medium yellow onions quartered
  • 6 cloves garlic lightly crushed
  • 1-inch piece fresh ginger
  • 1-inch piece fresh turmeric or 1 tsp ground turmeric
  • ½ cup parsley stems or leaves
  • cilantro sprigs optional, a few
  • 1 cup sliced mushrooms optional
  • 5 bay leaves
  • 8–10 whole black peppercorns
  • 8 cups water about 2 quarts

Method
 

  1. Roughly chop the vegetables (no need to peel; just wash well).
  2. Add everything to a large pot and pour in 8 cups of water.
  3. Bring to a boil, then reduce heat and simmer 1–2 hours.
  4. Strain the broth and transfer to jars or containers. Season with salt to taste.
  5. Flavor tip: For a richer taste, lightly sauté the vegetables in a little olive oil for 5–7 minutes before adding water.