Self-care doesn’t always have to look like adding more to your plate. Sometimes it is about returning to the basics and giving your body exactly what it needs to feel nourished and steady. A simple pot of mineral-rich vegetable broth can do just that.
This broth is gentle on digestion, deeply hydrating, and filled with nutrients that support energy, immunity, and calm. Sipping a warm mug in the afternoon or evening can feel grounding, like wrapping yourself in a blanket from the inside out. It is also a versatile base you can use for soups, stews, or even to cook grains with an extra boost of minerals.
Pro-Tip: Save your vegetable scraps in the freezer until you’ve collected enough to make a big batch of vegetable broth.
Ingredients
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 onion, quartered
- 3-4 cloves garlic, smashed
- 1-2 cups leafy greens, roughly chopped
- 1 cup mushrooms
- 1 small piece fresh ginger
- 1 small bunch fresh parsley
- 1-2 bay leaves
- Fresh or dried herbs to taste (thyme, sage, rosemary, basil)
- Fresh ground pepper and sea salt to taste
- 8-10 cups filtered water
Instructions
- Place all ingredients in a large stockpot and cover with filtered water.
- Bring to a gentle boil, then reduce heat to low and simmer uncovered for 1–2 hours.
- Strain the broth through a fine-mesh sieve, discarding the solids.
- Taste and season lightly with sea salt and pepper, or leave unseasoned if you plan to use it as a base.
- Store in jars in the refrigerator for up to 5 days, or freeze for later use.
Notes
- You can easily customize this broth with whatever vegetable scraps or herbs you have on hand. It is a forgiving recipe that invites creativity in the kitchen.
- Sip a warm mug in the afternoon as a self-care ritual.
- Use it as the cooking liquid for rice, quinoa, or other grains.
- Add it as a base for quick soups or stews.
- Freeze in ice cube trays to drop into sauces or stir-fries.
