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Healing Vegetable Broth

  • 4-6 unpeeled carrots
  • 2 unpeeled potatoes (replace with sweet potatoes if you’re sensitive to nightshades)
  • 2 unpeeled sweet potatoes or yams
  • 1-2 parsnips (optional)
  • 1-2 turnips (optional)
  • 1 leek (optional)
  • 2 large onions
  • 1 bunch kale or Swiss chard (optional)
  • 1 small bunch celery (or 4 large stalks)
  • 1 bunch parsley
  • 6 unpeeled garlic cloves, crushed
  • 2-3 small strips of kombu
  • 2 Bay leaves
  • 1 tsp. whole peppercorns (black, white or mixed)
  • 1 tsp. turmeric
  • 1 tsp. salt
  • optional: 5-10 sprigs fresh thyme or dill
  • 12-16 cups water
 
Roughly chop the vegetables (carrots through parsley).  Add all the ingredients to an extra large stockpot, then add enough additional water to get at least 2 inches above level of vegetables.  Cover pot and bring to a boil.  Reduce heat to low and simmer, uncovered, for 3 hours.  Add more water if vegetables begin to peek out.  Strain the broth through a large colander and discard the solids.
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