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.
Ingredients
- 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
Instructions
- 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.
Notes
Gluten-Free, Grain-Free, Vegetarian, Vegan, Paleo, Dairy-Free, Nut-Free
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Nutrition Information:
Yield:
10Serving Size:
1 cupAmount 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.
Monet says
This is just what we need. The three of us have been battling a cold all week. I'm going to venture to the store tomorrow just so I can make this broth happen. Thank you for sharing!
Stacy | Wicked Good Kitchen says
Love this restorative broth, Sylvie! Perfect timing. That turmeric is really something as well as those other natural immune boosting ingredients. Thanks for sharing. Pinning (of course)! xo
sippitysup says
I made a lovely broth as part of our New Years Eve meal too. Very similar in fact. I floated a few homemade veggie dumplings in it and topped it with cilantro. Not as clean, but it proves we think alike. GREG
Alyssa (Everyday Maven) says
This is the type of broth I like to sip instead of tea. Happy New Year!
Carolyn says
This looks wonderful, Sylvie. I am craving soup even when I am not hungry so this would be perfect to stay warm without filling up!
Jocelyn (Grandbaby Cakes) says
I love how this broth cleansing yet still has so much flavor!
Eileen says
Homemade vegetable broth really is amazing, isn't it? I usually use mine in soups and risottos instead of just drinking it, but sometimes simple is best. 🙂
Catherine @ Chocolate & Vegetables says
What a perfect way to start off the New Year!
Alison @ Ingredientsinc.net says
i am totally making this
Averie @ Averie Cooks says
I would give anything for this to appear in front of me! My kid has the stomach flu and I have a scratchy throat. I need like 10 gallons. This is gorgeous and so practical! Pinned!