Restorative Vegetable Broth | A Nourishing and Cleansing Soup

Name: Restorative Vegetable Broth | A Nourishing and Cleansing Soup
Prep time: 6 h 30 min
Cook time: 6 h 30 min
Total time: 6 h 30 min
Yield: 5
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 2 mediums carrots; 3 stalks celery; 1 a small bunch bunch kale or chard (or a mixture of leafy greens), leaves only; 1 Tbsp butter or extra virgin olive oil for serving; 1 handful fresh flat leaf parsley; 1 large piece kombu (seaweed); 1 to medium leek, sliced lengthwise and well cleaned (use white and light green parts); 1 teaspoons fine sea salt; 3 quarts/12 cups filtered water; 237 milliliters winter squash (like butternut); 118 milliliters fresh or ¼ cup dried shitake mushrooms (or a blend of mushrooms); 1 small very small or ½ large regular or Japanese sweet potato

Restorative Vegetable Broth | A Nourishing and Cleansing Soup might be just the soup you are searching for. This recipe serves 5. This recipe covers 18% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 411 calories, 6g of protein, and 14g of fat per serving. It will be a hit at your Autumn event. A mixture of kombu, ¼ cup shitake mushrooms, celery, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 6 hours and 30 minutes.

Instructions

Coarsely chop the vegetables into even sized pieces.

Ingredients you will need

Vegetable

Place all the ingredients except for the butter or olive oil into your slow cooker and add the water to cover. Set to 5 to 6 hours on high or 10 to 12 hours on low. (You can simmer it for longer for a more flavorful and reduced broth)(To make on the stovetop) In a large stock pot , cover the vegetables, herbs and spices with the water and bring to a boil. Reduce heat and barely simmer on low for about 90 minutes.

Ingredients you will need

Vegetable

Olive Oil

Butter

Spices

Stock

Herbs

Water

Equipment you will use

Slow Cooker

Pot

Stove

Serve as is with a drizzle of olive oil or pat of butter and additional salt to taste.Strain liquid through a fine mesh strainer (set vegetables aside). Salt to taste.

Ingredients you will need

Vegetable

Olive Oil

Butter

Salt

Equipment you will use

Sieve

Let cool to room temperature before refrigerating or freezing.

Place the strained vegetables and about 1 cup/240ml of broth together into a blender .

Ingredients you will need

Vegetable

Broth

Equipment you will use

Blender

Add a Tablespoon of butter or olive oil and season to taste with additional salt and pepper. Blend on high until liquefied.Store broth and soup up to a week in an airtight container in the fridge or freeze for up to three months.

Ingredients you will need

Salt And Pepper