This is a very simple and easy detox broth that you can make in a large batch and use it over the next couple of months. Because of the relatively long cooking time – about 2 to 3 hours, it sometimes makes sense to cook a larger quantity for efficiency sake. Plus, you can easily freeze this broth for later without affecting their flavor or nutritional value. You can enjoy this broth straight up or you can use it as a base to make some delicious noodle soups or add them to your stir-fry for extra flavor and moisture. The number of ingredients listed yields about 3 quarts of broth. If you do not have a stockpot that large or would just rather not make this much of broth at one time, feel free to scale down the ingredients proportionately.
Most of the vegetables used in making this detox broth are hearty root vegetables that can withstand long cooking times for their nutrients to be extracted, without falling apart in the broth. When nutrients are extracted into a liquid (such as broth), it can become more accessible for your body to absorb and use without having to exert too much energy in your digestive tract.
I have also picked some less commonly used root vegetables that are really nutritious for you in the recipe. Vegetables such as sunchokes and celery root are actually now quite commonly available at your local markets but most of us do not really know how to use them. If you cannot find sunchokes for whatever reasons, feel free to use parsley root instead or parsnips. As for celery root, if you cannot find that, just use more celery stalks.
The beauty of this detox broth is that it is very forgiving in terms of flavor. You don’t have to worry about getting the ingredients measurement exact. Just roughly in the suggested proportions will yield you a very flavorful broth.
While you are here check my out my other recipes such as my homemade bone broth.