Revitalizing Broth


Revitalizing Broth

January 3, 2017

  • Yields: 12 Servings


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.


1Rinse all produce and kombu well.

2Cut carrots, onion, leek, sweet potatoes, squash, cabbage, and garlic.


1Place all vegetables and kombu in 12-quart pot and fill with water to within 2" of top.

2Bring to a boil then simmer for 2-3 hours.

3Remove from heat and let stand for 1 hour.

4While in pot, mash vegetables into broth with a potato masher or the back of a wooden spoon.

5Strain in a fine colander, pushing down with back of spoon to extract all broth.

6Once at room temperature, store broth in glass containers in refrigerator for up to 4 days.

7Broth also freezes very well.

NOTES: Kombu is a mineral-rich seaweed that can be found in the Asian section of your grocery store.

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