The collagen in bone broth is wonderful for healing your gut and stopping inflammation. It is possible to follow the bone broth diet if you are a vegetarian. This immunity-building vegetable broth pulls all the amazing nutrients out of fresh vegetables and delivers them straight to your cells–detoxing your body from the inside-out.
Prep time: 15 min • Cook time: 2 hr, 15 min • Yield: 6 servings
- 6 unpeeled carrots, scrubbed and roughly chopped
- 8 stalks celery, including leafy part, roughly chopped
- 2 unpeeled onions, roughly chopped
- 2 unpeeled large sweet potatoes, scrubbed and quartered
- 1 unpeeled garnet sweet potato, scrubbed and quartered
- 8 cloves garlic
- 1 bunch cilantro, including stems, chopped
- ½ cup chopped fresh flat-leaf parsley
- One 8-inch piece of kombu (seaweed)
- 14 peppercorns
- 4 dried allspice berries
- 2 dried bay leaves
- Sea salt to taste
- Fresh lemon juice to taste
- Put the vegetables and the garlic in a large stockpot, and add enough water to cover everything by 1 inch (about 10 cups). Cover the pot and bring to a boil.
- Remove the lid, turn the heat to low, and simmer uncooked for about 2 hours. If the veggies start to show above the water line, add more water. Carefully skim any foam off the top as the broth simmers.
- Add the cilantro, parsley, kombu, peppercorns, allspice, berries and bay leaves during the last 10 minutes of cooking. Strain the broth through cheesecloth in a large bowl.
- When the broth is cool, check the seasoning; add the salt and lemon juice as needed. Completely cool the broth before refrigerating or freezing.