This vegetable broth recipe can be sipped or used in recipes including soups, stews or casseroles.
Vegetable stock contains bio available vitamins and minerals from vegetables that can help to heal and nurture you. Drinking broth creates a warm and nourishing feeling and makes you feel good all day.
What you need:
Use any vegetables scraps, peeling and odds and ends that you chop off. For example, onion or garlic skins, carrot peelings, salad scraps, artichoke tips, kale stems etc.
What you do:
Place the ingredients into a pot or slow cooker and pour enough water to cover the top or the vegetables.
Add ¼ cup of apple cider vinegar.
Let this sit for 60 minutes, to allow the apple cider vinegar to set in.
Then add 2 tsp sea salt and 10 black peppercorns.
Place on a high heat, put the lid on and bring to the boil, or set your slow cooker to high.
As soon as it boils, turn down the heat to very low and allow it to simmer for one hour, use the low setting on the slow cooker.
Once finished strain the liquid out of the pot and allow it to cool.
Once cool, store in the fridge and consume within three days.
Keep a bag in the freezer to collect your vegetable scraps and peelings. Once it’s full make your broth.