Vegetable Broth

By Rumana Zahn

This is a healing and soothing recipe rich in vitamins and minerals. A must if you’re building health and needing extra nurturing. I like the crunchiness of the whole vegetables but it can also be blended.

Ingredients

Base

1-2 tblsp coconut oil (or any other oil preferred)
2 large onions
3-5 chopped cloves garlic
1-3cm chopped or grated piece fresh root ginger
1 chopped fresh green/red chilli
1 litre water

Choose about 1-6 or so vegetables from these:

Kale
Carrots
Peas
Broccoli
Green Beans
Asparagus
Peppers
Spinach
Cabbage
Water Cress
Spring onions

Seasoning
Rock or Himalayan Salt

Herbs – oregano, rosemary, etc to your taste
Seaweed (Nori, Kelp Wakame, etc) – use 1 sheet chopped (optional)

Method

  1. Gently heat oil in a large deep pan adding in the base ingredients and cook until vegetables are soft.
  2. Add in the water and bring up to the boil not actually boiling. Add in the chopped vegetables.
  3. Simmer for about 5 mins or until cooked.
  4. Add in the Seasoning.

TIP

  • You can add more or less water as desired but make up to 2 days worth and eat daily.
  • It can be frozen if necessary.
  • Seaweed can be found in most supermarkets.
  • Himalayan salt is available from local health food stores.