A vegetable broth made from organically grown vegetables can be an excellent source of essential electrolytes. Ionic minerals are the key to maintaining good health. The broth is a wonderful, filling snack that will also provide you with many healing nutrients and alkalinize your system, making it easier to detoxify, lose weight, and feel great. The recipe can be varied according to taste. I love to have this as a daily staple in the colder months.
2 x 5 inch strips of Kombu
6 dried shitake mushrooms
1 6oz pack dried daikon or 1 fresh daikon cut into chunks – use the green tops also
6 carrots cut into large pieces
2 medium onions cut into large pieces
1 leek, both white and green parts, cut into large pieces
1 small bunch of celery including the heart, cut into large pieces
5 unpeeled cloves garlic, halved
1 small pumpkin or squash with skin on, quartered
5 inch piece of fresh ginger, sliced
1/2 white cabbage cut into chunks
4 cups chopped greens such as kale, chard,
½ bunch fresh flat-leaf parsley
In a large stock or soup pot, combine all the ingredients. Fill the pot to 2 inches below the rim with water, cover, and bring to a boil. Remove the lid, decrease the heat to low, and simmer for a minimum of 2 hours. As the stock simmers, some of the water will evaporate; add more if the vegetables are exposed. Simmer until the full richness of the vegetables can be tasted.
Strain the stock and pour into glass storage jars. Refrigerating works well with any broth.
The ingredients above serve a family for days but you require rather a large stock/soup pot so adjust the ingredients accordingly for your own needs. Drink 2 to 3 cups daily.
There are over 200 delicious recipes in my book ‘Macrobiotics for all Seasons’ available world wide on amazon.