Gut Healing Vegetable Broth
Author: 
Recipe type: GF; Dairy-Free; Gut-friendly; Vegan; Anti-inflammatory
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 5-6 quarts (20-24 cups)
 
I really cannot understand the vegetable broth benefits this recipe creates. I love everything about this recipe but feel free to modify as you wish! The focus is on the vegetable broth nutrition via the onions, leeks, garlic, sweet potatoes, and mushrooms. Allium is found in onions, leeks & garlic and are natural antibiotic foods useful in the treatment of the gut. (but only if you can tolerate it). The antioxidant called, quercetin, in the onion is of great benefit as well as the anti-inflammatory and antimicrobial benefits of the garlic. Also, by using mushrooms (particularly shiitake) in your stock you get a wonderful dose of zinc and immune boosting polysaccharides.All 3 of these ingredients as well as the sweet potatoes have prebiotic fiber excellent for feeding on the healthy gut bacteria. But enough of the science! Enjoy making broths not just for the nutritional value, but also to celebrate slowing down and making your own food - which hopefully connects you to past traditions and foods from your own culture. ~ Julie
Ingredients
  • 3-4 carrots, peeled and cut into thirds
  • 3-4 stalks of celery, quartered
  • 5-8 whole shiitake mushrooms, trimmed
  • 2 parsnips, peeled and but into thirds
  • 1 medium beet, trimmed and cut in half
  • 2 small sweet potatoes with skins on, cut into thirds
  • ½ of a large bunch of flat-leaf parsley
  • 1 8" strip of kombu
  • 1 tablespoon shredded burdock root, optional
  • 1 piece (1") fresh ginger, sliced, optional
Instructions
  1. Rinse the vegetables well, including the kombu (if using).
  2. In a 8-10-quart pot, combine all ingredients.
  3. Fill the pot with filtered water until it covers the veggies well.
  4. Bring to a boil. Remove the lid, decrease the heat to low, and simmer for at least 1-2 hours (or more).
  5. Add more water if the vegetables begin to peek out.
  6. Strain the stock using a large course-mesh strainer.
  7. Save the vegetables for another use (you can puree and freeze in ice cube trays to add to sauces or other soups) OR you can serve with the broth.
  8. Cool to room temperature before refrigerating or freezing.
  9. If you prefer a creamier gut-healing vegetable broth, you can take an immersion blender and puree all ingredients together.
Recipe by JBS Nutrition at https://jbsnourishwell.com/guthealingvegetablebroth/