Sip on a cup of this restorative vegetable broth loaded with ginger, turmeric, mushrooms and vegetables throughout the day.
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 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 a flavorful broth 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 deep flavor. 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.
Detox Vegetable Broth
A nourishing vegetable broth made in either the slow cooker or on the stovetop.
- 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 extra virgin olive oil for serving
- Coarsely chop the vegetables into even sized pieces.
- Place all the ingredients except for the 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.
For a brothy vegetable soup with chunks of vegetables:
- Serve as is with a drizzle of olive oil and additional salt to taste.
For a strained broth:
- Strain liquid through a fine mesh strainer (set vegetables aside). Salt to taste. Let cool to room temperature before refrigerating or freezing.
For a velvety soup:
- Place the strained vegetables and about 1 cup/240ml of broth together into a blender . Add a Tablespoon of 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.
Gluten-Free, Grain-Free, Vegetarian, Vegan, Paleo, Dairy-Free, Nut-Free
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Serving Size:1 cup
Amount Per Serving: Calories: 52Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 202mgCarbohydrates: 9gFiber: 3gSugar: 3gProtein: 2g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Another nourishing soup recipe to add to my spring detox regimen! Thank you! 🙂
I made this over the weekend and it is delicious. Can you tell me the calorie content of the broth? Thanks!
I'm glad you liked it! I don't have the nutritional info for the broth but it is quite low calorie since it's just vegetables simmered in water.
Sounds delicious. Any idea as to the calorie content of this recipe?
I made this last night and am drinking my first cup of broth this morning! I'm recovering from a 2 1/2 week work trip where I ate out every day, and I think this is just the thing to get me back on track. It's delicious and has great body for a vegetable broth! Adding the kombu in really does the trick!
I blended the vegetables with a couple cups of the broth and will be eating the soup all week as well!
I've made this broth three times already. I sipped it between classes while teaching after spending my entire winter break sick and returning to work not fully 100% yet. It sure hits the spot when under the weather. Then I made it for a friend who was sick. So glad you shared this with us. Totally delicious!
Denise Michels says
This is so good, just made it today!
Kitchen Belleicious says
I need this after all the food I ate during the holidays!
Casey @ A Touch of Zest says
Just what I need! What a wonderful recipe, thanks for sharing 🙂
Oooooooh this sounds like just what I've been needing after that holiday gluttony. I'll have to try this one!
Gintare @Gourmantine says
Oh, what wouldn't I have given to have this right after New Year... We've all fallen terribly under the weather and I can't even look at teas anymore...