This broth from Marwan Sabbagh, MD, Director of Cleveland Clinic Lou Ruvo Center for Brain Health, can be sipped alone or used as a base for many recipes. It was created with brain health in mind and is rich in antioxidants.
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8 quarts water
3 carrots, coarsely chopped
2 celery stalks, coarsely chopped
2 bulbs fennel, coarsely chopped
1 parsnip, coarsely chopped
12 cloves garlic, chopped
¼ cup fresh ginger, peeled and chopped
Stems from ½ bunch fresh flat-leaf parsley
1 bunch green onions, green and white parts
1 stalk fresh lemongrass, cut in half lengthwise
1 tablespoon salt
1 teaspoon black peppercorns
1 teaspoon ground turmeric
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 bay leaf
- Combine all ingredients in a large stockpot and bring to a boil over high heat.
- Turn down the heat to maintain a gentle simmer and cook, uncovered, for 2 hours.
- Strain the broth through a fine-mesh sieve.
- Use immediately, refrigerate for up to 5 days. Or freeze for up to 1 month.
Nutritional information (per serving)
Makes 8 servings. (1 serving = 1 cup)
Total fat: 0 g
Saturated fat: 0 g
Trans fat: 0 g
Cholesterol: 0 g
Sodium: 411 mg
Total Carbohydrate: *
Fiber: 0 g
Protein: 0 g
* = small undetermined amount