Vegetable Broth Recipe

By Dr. Ben Kim on February 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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