Fresh Herbs For Flavor And Nutrition

The fresh herbs in this broth help give it flavor and nutrients. Parsley contains high

levels of apigenin, an antioxidant that is known for its ability to fight cancer. Parsley is also a natural diuretic, helping to reduce excess water retention and bloat. Sage is incredible for battling stomach issues like bloating, cramping, and heartburn. It has also been shown to improve cognitive function and increase memory retention when smelled or eaten. Thyme is known to be antifungal and antibacterial, making it a great addition to your diet during cold and flu season.

Fresh Herbs For Flavor And Nutrition

Ingredients:

10 cups filtered water
5 stalks celery
5 large carrots
2 large yellow onions
1 large handful of parsley
1/2 tablespoon Purify
1 teaspoon ground ginger
1 large handful of fresh thyme
5 sage leaves
1 head garlic
salt and pepper to taste
olive oil for roasting

Directions:

Step 1: Preheat oven to 400 degrees. Remove stems from carrots and celery. Peel the onion and cut into large chunks. Slice off the top of the garlic bulb.

Step2: Drizzle olive oil over vegetables, season with salt and pepper, and spread out evenly on a baking sheet. Roast for 45-55 minutes, flipping the vegetables halfway through

Step 3: Add water, thyme, sage, parsley, and all roasted vegetables to a large pot (squeeze garlic out of the bulb and discard peel).

Step 4: Bring to a boil, then reduce heat to a low simmer, cover pot, and boil for 1.5-2 hours. 

Step 5: Strain liquid and store in airtight containers. Vegetable stock can be stored in the refrigerator for two weeks, or frozen for three months.

Recipe and photography by Kaitlyn Noble

https://blog.cleanprogram.com/vegetable-broth/?utm_campaign=fridge-tour-hannah&utm_medium=campaign-email&utm_source=email&_ke=eyJrbF9lbWFpbCI6ICJzaHV0YWxldmFAZ21haWwuY29tIiwgImtsX2NvbXBhbnlfaWQiOiAiTU5TVEhqIn0%3D