Sacha’s Extraordinary Veggie Broth
Nourishing Veggie Broth Recipe for Liquid Fasting
(Perfect for Liquid Fasting Weekend, or Anytime!)
Liquid fasting is a wonderful way to give your internal organs (and skin!) a well-deserved break after indulging in high-fiber foods. A few days of sipping on veggie broth and/or fresh juice, complemented by herbal infusions, fire water, and plain filtered water, can work wonders for many.
For a cozy touch, especially in colder weather, consider adding a bit of coconut oil or ghee to your broth. This not only warms you up but also serves as a natural lubricant to help things move along if you're feeling a bit sluggish. A dash of miso paste can enhance the flavor, too!
Creating a vegetable broth from nourishing veggies and spices results in a nutrient-dense, comforting brew you can enjoy whenever hunger strikes. By allowing your body to shift its focus away from digestion, it can instead concentrate on repair, healing, and cleansing.
Prepare a big pot of veggie broth, and keep fresh fruits and veggies on hand (avocado is a fantastic choice) to break your fast when you're ready. This broth-based fasting can last anywhere from one day to several, depending on your body’s needs.
Always opt for organic vegetables when possible.
I also love using organic veggie scraps and peelings (saved in the freezer) to make a unique broth. However, this recipe features whole ingredients for a delightful experience!
Ingredients:
1 or 2 medium onions, cut in half
1 bunch of celery, roughly chopped
2 large carrots (with skins if organic), roughly chopped
1 large beet, peeled and roughly chopped
1 large parsnip (with skin if organic), roughly chopped
Half or a whole celeriac root (depending on size)
1 sweet potato (with skin if organic), roughly chopped
1 bunch of leeks, roughly chopped and thoroughly washed
1 large bunch of kale or collards, roughly chopped
A generous pinch of small flaky seaweed, dulse, or a piece of larger long seaweed
Garlic (as much as you like ~ I usually toss in a whole head, skins on, chopped)
A generous pinch of turmeric* and black peppercorns
About an inch of ginger root, grated
Cumin (to taste)
Any additional spices you enjoy (smoked paprika, curry spices, cayenne, or red pepper flakes work well)
Herbs of choice (fresh or dried): oregano, rosemary, cilantro, thyme…
Optional: A handful of dried elderberries for immune-boosting benefits
Freshly squeezed lemon or lime juice, for serving
*If you can find fresh turmeric root, that's fantastic ~ grate it in for extra goodness!
Instructions:
In a large pot, combine all your chopped veggies and cover them with filtered water. If you have an Instant Pot, this works great too!
Bring to a boil, then lower the heat.
Add the spices, herbs, and any additional ingredients, covering the pot with a lid. Allow it to simmer on low for about an hour.
Turn off the heat, let the broth cool slightly, and strain it through a sieve into another large pot. Make sure to press down on the veggies with a wooden spoon to extract all the goodness.
Enjoy your broth immediately, or store leftovers in glass* or ceramic lidded containers once cooled. Feel free to add extra spices to taste when serving. *if you are freezing, remember to leave ample room in glass jars to avoid breakage, because it will expand
If using miso, place it directly in each bowl or cup just before eating. Pour some hot broth over it and stir to dissolve ~ this preserves the healing probiotic quality of the miso.
You can also enhance your broth with a little coconut oil, avocado slices, or mushrooms. A squeeze of fresh lemon or lime juice adds a zesty boost (Vitamin C helps with plant-based iron absorption).
Mmmmmmm! Enjoy your nourishing broth!
here is another version of a veggie broth: https://www.loveandlemons.com/how-to-make-vegetable-stock/
You can also save your veggie scraps (organic peel, garlic and skins, leek ends, etc) to make a kitchen scrap veggie broth