Vital vegetable broth

It makes me so happy to introduce you to this vegetable broth. It really represents what I think about food and healthy eating.

I found the recipe for it in a ‘Nutrition in essence’ book, written by a nutrition consultant Sarah Bearden. I would really recommend reading this book, as it has so much information about food and your body and some recipes too. The broth can be used for soups or drunk on its own. According to the author, people said they have better sleep, more energy, better skin and ‘experienced a soothing effect on the nervous system when they consume this broth daily’.

If you have a medium sized pot use just a third of the ingredients given and that will make the broth that you will use up in seven days if you drink one cup a day.

2 medium yellow onions
4 leeks
7 celery stalks
4 red potatoes (had white potatoes, as red ones weren’t in season, but it worked well)
2 sweet potatoes
12 green string beans (or runner beans)
1/2 bunch of flat leaf parsley
1bay leaf
4 cloves of garlic
12 black peppercorns
4 whole allspice
1 tablespoon sea salt

I also added some more veggies because I found them in my fridge: fresh thyme (adds a lot of nice taste and smell) and some cabbage with the core.

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1. Wash and roughly chop the vegetables into large chunks. Do not peel- even keep the skins on the garlic and onion.
2. put all the ingredients into a large pan.
3. Fill the pan with filtered water to cover the vegetables and to just a few inches below the top of the pan.
4. Cover the pan and bring to a boil. Lower the heat and simmer for at least two hours.
5. Strain it using a colander, if you have line it with muslin and store it in a fridge.

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