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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

  1. 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.
  2. Sip a warm mug in the afternoon as a self-care ritual.
  3. Use it as the cooking liquid for rice, quinoa, or other grains.
  4. Add it as a base for quick soups or stews.
  5. Freeze in ice cube trays to drop into sauces or stir-fries.