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.
Adri says
What a beautiful vegetable broth. I adore chicken broth and always have some on hand, but I have got to try your vegetable version. It sounds wonderful, so full of flavor. Stay well and warm. Happy New Year to you!
Lea Ann (Cooking On The Ranch) says
I love this on so many levels. First of all the creamy, cheesy, fatty, pork and ham insanity has to stop! This is so refreshing and love the health benefits that go along with it. Thanks for posting this. Pinned
Jamie says
I love broth and we have actually been sipping beef broth made with earthy winter root vegetables and cabbage. I should be making vegetable broth and you have reminded me that I should be adding kale and shitake, both of which I love. I would eat this with the vegetables in it with made rice cooked in. Gorgeous. Happy happy New Year! xo
Nutmeg Nanny says
Definitely saving this recipe 🙂 perfect
Aimee Wimbush-Bourque says
I've been sipping a bone broth, but this is inspiring me to simplify even more and make it with vegetables. Gorgeous, Sylvie. Happy New Year. xox
Jeanette says
I love how beautiful this vegetable broth sounds Sylvie - great way to start the New Year off - Happy New Year!
angela@spinachtiger says
So perfect for this time of year. I started my own detox the day after Christmas and am feeling great again, and this is the kind of broth I love. I'm very picky with how I eat, and I could eat at your house any day of the week. Love your food.
Deepa@onesmallpot says
That looks like it would fix anything. Happy New year!
Laura (Tutti Dolci) says
I'm always looking for ways to add more turmeric to my diet - this broth looks like a bowl of comfort!
Maria | Pink Patisserie says
I've been looking for a good veg broth recipe! Can't wait to give this one a go! Looks so delicious!