Vegetable Broth Recipe
Posted By Dr. Ben Kim on Feb 13, 2004
Ingredients:
1 whole onion, halved
3 ribs of celery, chopped
3 carrots, chopped
1 zucchini, chopped
3 potatoes, chopped
Any leftover greens like swiss chard, beet tops, or turnip tops, chopped
Sea salt, to taste
Directions:
Combine all vegetables in a large pot. Fill with spring or filtered water until vegetables are fully covered. Bring to a boil. Lower heat and leave it to simmer with the lid on for one hour.
Strain well. Add sea salt, to taste.
Be sure not to transfer the hot broth into a glass jar before cooling. This vegetable broth keeps well in an airtight jar in the refrigerator for several days.
Please note: As long as you don't use salt, this recipe is suitable for the Full Body Cleanse program.
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Dr. Ben Kim Says:
Vegetable broth
Whenever I steam vegetables, I reserve the water, cool it and add it to my 'stock pot' in the freezer. This way, I always have home made vegetable broth. Just be sure not to use too much salt when steaming.