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Gut-Healing Vegetable Broth

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A soothing vegetable broth that warms the belly, ideal as a base for soups or as a comforting tonic on its own.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 large onions, roughly chopped
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 1 leek, white and light green parts only, sliced
  • 4 cloves garlic, smashed
  • 6–8 ounces mushrooms (cremini or shiitake)
  • 1 small parsnip or potato (optional for body)
  • 1–2 bay leaves
  • 6–8 sprigs parsley and 2 sprigs thyme (or 1 tsp dried each)
  • 1 teaspoon whole black peppercorns
  • 10 cups water (or vegetable stock for extra depth)
  • Sea salt to taste

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onions, carrots, celery, leek, and mushrooms. Cook for 8–10 minutes until beginning to soften.
  2. Add garlic and parsnip or potato; cook for 1–2 minutes.
  3. Pour in water, add bay leaves, herbs, and peppercorns. Bring to a boil, then reduce to a gentle simmer.
  4. Simmer uncovered for 30–40 minutes. Taste and add salt.
  5. Strain through a fine-mesh sieve. Press solids gently to extract liquid. Discard solids or save for compost.
  6. Cool and store or use immediately.

Notes

For a richer sip, roast vegetables until caramelized before simmering. For a lighter broth, simmer without roasting and strain sooner.

Nutrition

Find it online: https://recipesunfolded.com/gut-healing-vegetable-broth/

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