Yields1 ServingPrep Time20 minsCook Time3 hrsTotal Time3 hrs 20 mins
6 unpeeled carrots, cut into thirds
1 unpeeled yellow onion, cut into chunks
1 leek, white and green parts, cut into thirds
1 bunch celery, including the heart, cut into thirds
2 unpeeled sweet potatoes, quartered
1 cup butternut squash, chopped
1 cup cabbage, chopped
5 unpeeled cloves garlic, halved
5 shittake mushrooms
1/2 bunch fresh flat-leaf parsley
1 (8-inch) strip of kombu [see notes]
12 black peppercorns
4 whole allspice
5 slices of ginger root
2 bay leaves
8 quarts cold, filtered water
1 teaspoon sea salt
Select organic produce when possible.
Prep:
1Rinse all produce and kombu well.
2Cut carrots, onion, leek, sweet potatoes, squash, cabbage, and garlic.
Make:
3Place all vegetables and kombu in 12-quart pot and fill with water to within 2" of top.
4Bring to a boil then simmer for 2-3 hours.
5Remove from heat and let stand for 1 hour.
6While in pot, mash vegetables into broth with a potato masher or the back of a wooden spoon.
7Strain in a fine colander, pushing down with back of spoon to extract all broth.
8Once at room temperature, store broth in glass containers in refrigerator for up to 4 days.
9Broth also freezes very well.
NOTES: Kombu is a mineral-rich seaweed that can be found in the Asian section of your grocery store.
Ingredients
6 unpeeled carrots, cut into thirds
1 unpeeled yellow onion, cut into chunks
1 leek, white and green parts, cut into thirds
1 bunch celery, including the heart, cut into thirds
2 unpeeled sweet potatoes, quartered
1 cup butternut squash, chopped
1 cup cabbage, chopped
5 unpeeled cloves garlic, halved
5 shittake mushrooms
1/2 bunch fresh flat-leaf parsley
1 (8-inch) strip of kombu [see notes]
12 black peppercorns
4 whole allspice
5 slices of ginger root
2 bay leaves
8 quarts cold, filtered water
1 teaspoon sea salt
Directions
Select organic produce when possible.
Prep:
1Rinse all produce and kombu well.
2Cut carrots, onion, leek, sweet potatoes, squash, cabbage, and garlic.
Make:
3Place all vegetables and kombu in 12-quart pot and fill with water to within 2" of top.
4Bring to a boil then simmer for 2-3 hours.
5Remove from heat and let stand for 1 hour.
6While in pot, mash vegetables into broth with a potato masher or the back of a wooden spoon.
7Strain in a fine colander, pushing down with back of spoon to extract all broth.
8Once at room temperature, store broth in glass containers in refrigerator for up to 4 days.
9Broth also freezes very well.
NOTES: Kombu is a mineral-rich seaweed that can be found in the Asian section of your grocery store.
