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Vegetable Broth Recipe


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


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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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.

I did the same thing. I steamed green beans, cabbage, mushrooms, cauliflower, broccoli etc... in my bamboo steamer and used the reserved liquid to make this broth. When you steam, boil or even use some water to par-boil cabbage leaves to stuff the reserved water has so much vitamins and minerals in it that it is totally worth keeping to make a veggie broth.

Always save the water from artichokes as well. They are most beneficial, but I cannot remember why. I just remember it was important to me. I do love them as well.. I sometimes just drink all the vegetable broth like green beans etc, and feel like I have had a small meal. If Dr. Kim knows , I would appreciate info on artichokes.