This broth 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
- 1/4 cup fresh ginger, peeled and chopped
- Stems from 1/2 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
- 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 five days. Or freeze for up to one month.
Nutrition information (per serving)
Makes 8 servings
Serving size = 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