A restorative broth made with a plethora of vegetables to sooth, nourish and detoxify.
I turn to this vegetable heavy broth when I’m feeling run down and want to sip on something warm and nourishing. It’s a good wintertime companion after a season of holiday excess and the seemingly unavoidable onslaught of runny noses and itchy throats everywhere you turn.
I start with every immune boosting and vitamin and mineral rich ingredient I can gather up and throw them into the slow cooker or soup pot and let it all simmer away. Before long I have the best kind of medicine; a flavorful broth filled with soft, slow-cooked vegetables that soothes and nourishes.
This “detox” soup of sorts is quick to digest so it’s easy on your stomach while providing your body with much needed vitamins and minerals.
Garlic, shitake mushrooms, ginger, kombu and turmeric are the stars of this restorative broth, infusing it with both deep flavor and immune boosting properties. I make this almost once a week throughout the season and I can tell you it will fast become a staple in your house whether you’re feeling under the weather or not.
Best of all, it’s endlessly adaptable and simple to make and store for when you need it.
Start your morning with a cup of broth or sip it throughout the day as an alternative to tea or coffee. Leave the slow-cooked vegetables in for more sustenance (I’ve been eating it for lunch with a poached egg on top) or whiz the whole thing up in the blender for a creamier, velvety soup. Stir in a spoonful of gelatin for extra stomach soothing qualities or a pat of butter, ghee or olive oil for extra richness.
Yields makes about 2 1/2 quarts of strained broth
A nourishing vegetable broth made in the slow cooker or on the stovetop.
30 minPrep Time
6 hrCook Time
- 1 small to medium leek, sliced lengthwise and well cleaned (use white and light green parts)
- 2 medium carrots
- 3 stalks of celery
- 2 large or 3 medium whole cloves of garlic, crushed
- 1 very small or ½ large regular or Japanese sweet potato
- 1 cup winter squash (like butternut)
- ½ a small bunch bunch kale or chard (or a mixture of leafy greens), leaves only
- ½ cup fresh or ¼ cup dried shitake mushrooms (or a blend of mushrooms)
- 1 handful fresh flat leaf parsley
- 1 large piece of kombu (seaweed)
- 1 or 2 inch piece of fresh ginger, skin removed and grated
- 1 or 2 inch piece of fresh turmeric, skin removed grated (or ½ tsp dried ground if fresh is not available)
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 3 quarts/12 cups filtered water
- 1 Tablespoon of butter or extra virgin olive oil for serving
- Coarsely chop the vegetables into even sized pieces.
- Place all the ingredients except for the butter or olive oil into your slow cooker and add the water to cover. Set to 5 to 6 hours on high or 10 to 12 hours on low. (You can simmer it for longer for a more flavorful and reduced broth)
- (To make on the stovetop) In a large stock pot , cover the vegetables, herbs and spices with the water and bring to a boil. Reduce heat and barely simmer on low for about 90 minutes.
- Serve as is with a drizzle of olive oil or pat of butter and additional salt to taste.
- Strain liquid through a fine mesh strainer (set vegetables aside). Salt to taste. Let cool to room temperature before refrigerating or freezing.
- Place the strained vegetables and about 1 cup/240ml of broth together into a blender . Add a Tablespoon of butter or olive oil and season to taste with additional salt and pepper. Blend on high until liquefied.
- Store broth and soup up to a week in an airtight container in the fridge or freeze for up to three months.
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