I always like to have my home-made organic vegetable broth on hand to make soups or to warm up and drink on a cold, wintry day.

The vegetable broth has so many health benefits and it is SO easy to make.

It is filled with powerful nutrients and polyphenols. It helps soothe cold symptoms, eases blood circulation, stabilizes blood pressure, detoxifies the body, improves metabolism, and helps with digestion.

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INGREDIENTS:

1 Tbsp of Coconut Oil (You can also use Avocado  or Olive Oil)

1 medium yellow onion, chopped with skins

4 garlic cloves (chopped with skins)

4 celery stalks (chopped)

4 medium carrots (chopped)

2 tsp of Himalayan sea salt and pepper

10 cups of water

1 cup of kale

½ cup of parsley (chopped)

1 small bunch of thyme

1 small bunch of rosemary

3 whole bay leaves

4 Tbsp of nutritional yeast (optional)

 

INSTRUCTIONS:

1. Heat a large pot over medium heat. Add coconut oil, onion, garlic, carrots, and celery. Add sea salt and pepper to season – about half a teaspoon. Saute for 5 minutes or until softened.
2. Add water, kale, parsley, thyme, rosemary, nutritional yeast, and season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer.
3. Cook for 45 minutes to an hour.
4. Let cool and then pour over a strainer into another pot.

If you are not using immediately, you can store the broth in glass mason jars. You can put them in the freezer for up to 4 weeks or refrigerator for up to 5 days.