Makes about 6 quarts | Preparation time two to four hours
- 6 unpeeled carrots, rinsed well and cut in thirds
- 2 unpeeled yellow onions, rinsed well and cut into chunks
- 1 leek, white and green parts, rinsed well and cut in thirds
- 1 bunch celery, including the heart, rinsed well and cut in thirds
- 4 unpeeled red potatoes, rinsed well and quartered
- 3 unpeeled sweet potatoes or yams, rinsed well and quartered
- 5 unpeeled cloves garlic, halved
- 1/2 bunch fresh flat-leaf parsley
- 1 (8-inch) strip of kombu seaweed
- 12 black peppercorns
- 4 whole allspice or juniper berries
- 2 bay leaves
- 8 quarts cold filtered water, plus more if needed
- Sea salt
Directions
- In a 12-quart or larger stockpot, combine the vegetables, parsley, kombu, peppercorns, allspice berries, and bay leaves. Add the water, cover, and bring to a boil. Decrease the heat to low and simmer, partially covered, for at least two hours. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted.
- Strain the broth through a large, coarse-mesh sieve (remember to use a heat-resistant container underneath), and discard the solids. Add 1 teaspoon sea salt, or more to taste. Let cool to room temperature before refrigerating or dividing and freezing in 1-quart containers.
Storage: Store in airtight container in the refrigerator for 5 to 7 days or in the freezer for 4 months.
Per Serving: Serving Size: 1 cup; Calories: 45; Total Fat: 0 g (0 g saturated, 0 g monounsaturated); Carbohydrates: 11 g; Protein: 1 g; Fiber: 2 g; Sodium: 124 mg
Photography by: Jo Cooper
Recipe from The Healthy Mind Cookbook. Copyright © 2015 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, Calif.
This article originally appeared in “The Care and Feeding of a Healthy Brain” in the November 2015 issue of Experience Life.
