Recipe: Brain-Boosting Broth

Great alone or as a base for many soups + other recipes
Bowl of clear vegetable broth in white bowl on a light blue background

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
2 cloves
1 teaspoon ground turmeric
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 bay leaf


  1. Combine all ingredients in a large stockpot and bring to a boil over high heat.
  2. Turn down the heat to maintain a gentle simmer and cook, uncovered, for 2 hours.
  3. Strain the broth through a fine-mesh sieve.
  4. 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)

Calories: *
Total fat: 0 g
Saturated fat: 0 g
Trans fat: 0 g
Cholesterol: 0 g
Sodium: 411 mg
Total Carbohydrate: *
Fiber: 0 g
Sugars: *
Protein: 0 g
* = small undetermined amount

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Source: The Alzheimer’s Prevention Cookbook: 100 Recipes to Boost Brain Health (© 2012 Ten Speed Press)

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